Mexican
Pork Picadillo Burritos
Prep Time: 15 min | Cook Time: 25 min | Servings: 4 | Calories: 740
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Prep Time
15 min
Cook Time
25 min
Servings
4
Calories
740
Put these burritos together for a hearty and delicious meal made with bits of seasoned pork tenderloin and stuffed with sautéed onions, peppers and garlic along with tomatoes and tangy raisins and some Sargento® Shredded Pepper Jack Cheese that melts perfectly inside the tortilla wrap.
Ingredients
- 3 tsp. canola oil, divided
- 1 (1-lb.) pork tenderloin, cut into 3/4-inch chunks
- 1 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1 cup chopped sweet onion
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 1/4 cup seedless raisins
- 8 (8-inch) flour tortillas, warmed
- 2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese
- 1/4 cup chopped cilantro (optional)
Directions
- Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add pork, cumin and cinnamon; sauté 5 minutes or until no longer pink. Transfer pork to plate; set aside.
- Add remaining oil to same skillet. Sauté onion, bell pepper and garlic 8 minutes. Stir in tomatoes and raisins. Return pork with any juices from plate to skillet; simmer over medium heat 6 minutes or until pork is cooked through and vegetables are tender.
- Spoon mixture down center of tortillas; top with the cheese and, if desired, cilantro. Fold sides of each tortilla over filling; roll up burrito style.
