Picadillo Pork Burritos
- Total Time
This picadillo burrito filling can be used in different ways—serve it with rice and beans or as a hearty topping for nachos.
uncooked lean pork tenderloin1 pound(s), trimmed and cut into 1/2-inch pieces
ground cumin1 tsp
table salt¼ tsp
ground cinnamon¼ tsp
vegetable oil1 tsp
uncooked onion(s)1 small, chopped
garlic clove(s)3 clove(s), medium, minced
fat free salsa⅔ cup(s), or picante sauce
slivered almonds3 Tbsp, toasted
queso anejo Mexican cheese⅓ cup(s), shredded
cilantro2 Tbsp, fresh, chopped
whole wheat tortilla(s)4 medium
- Place pork in a large bowl. Sprinkle with cumin, salt and cinnamon; toss well.
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese and cilantro.
- Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up. Yield: 4 servings (serving size: 1 burrito).