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Ingredientes
- 1 lb pork tenderloin cut into 1" pcs
- 1 lb fresh or possibly canned tomatillos liquid removed
- 2 med carrots coarsely minced
- 1 lrg onion minced
- 1 lrg potato peeled, and cut into 1" pcs
- 4 x garlic cloves chopped
- 1 jar green chili salsa - (14 ounce)
- 1 can diced green chili peppers - (7 ounce) liquid removed
- 1/2 tsp salt
- 1/4 tsp grnd red pepper
- 12 whl -wheat tortillas - (8" dia) warmed
- 2 med tomatoes minced
- 1 c. snipped fresh chives
- 1/2 c. snipped fresh cilantro - (loosely packed)
Direcciones
- Spray a Dutch oven with no-stick spray. Heat over medium-high heat. Add in the pork. Cook and stir till the pork is no longer pink. Add in the tomatillos, carrots, onions, potatoes and garlic. Cook and stir about 7 min or possibly till tender. Add in the salsa, chili peppers, salt and red pepper. Bring to a boil, then reduce the heat. Cover and simmer for 30 min.
- To serve, let guests assemble their own burritos. To assemble, spoon about 1/2 c. of the pork mix onto each tortilla just below its center. Top with a small amount of tomatoes, chives and cilantro. Mix in the sides of the tortillas. Then roll up from the bottom to enclose the filling.
- This recipe yields 12 burritos for 6 servings.
- Comments: These burritos are so full of flavor which the taste testers didn't even miss the lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 23 | 13% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 47mg | 16% |
| Sodium 433mg | 18% |
| Potassium 972mg | 28% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.53g | 4% |
| Protein 18.22g | 29% |
