Pork and Mango Salsa Burrito
Updated September 14, 2015
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 or 5 9- or 10-inch flour tortillas
1 tablespoon canola or corn oil
8 ounces ground pork tenderloin
1 medium-size onion, peeled and chopped
1 large red pepper, cored, seeded and chopped
¼ to ½ jalapeno, finely chopped
1 teaspoon ground cumin
Salt, optional
Freshly ground black pepper to taste
½ cup plain nonfat yogurt, at room temperature
Mango Salsa (see recipe)
Nutritional analysis per serving
31 grams carbs; 33 milligrams cholesterol; 273 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 448 milligrams sodium; 17 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven or toaster oven to 350 degrees. Wrap tortillas in foil and set aside.
- Step 2
Heat oil in nonstick skillet and saute pork, onion, red pepper, jalapeno and cumin, stirring to break pork up into small pieces. Cook until onion is tender and pork is no longer pink.
- Step 3
Season to taste with salt and pepper.
- Step 4
Place wrapped tortillas in oven and heat 7 or 8 minutes, until soft and steaming.
- Step 5
Meanwhile, reduce heat under pork mixture to very low and stir in yogurt, just long enough to mix thorougly. Remove from stove so yogurt will not separate.
- Step 6
Spoon some of pork mixture down the center of a tortilla. Top with salsa and fold over one-third of tortilla, then fold in sides and roll to seal completely.
Private Notes
Comments
Bland
9-11-20: Pretty good.
Bland