Pork and Roasted Vegetable Burritos |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 each | 15 minutes | N/A | 430 | N/A | 10g | 650mg | 64g | 21g | 40mg |
| INGREDIENTS: | ||
| 2 pork chops and 2 cups baby carrots and red potatoes | 1/2 cup fozen corn | 1/4 cup chili sauce |
| 1/4 teaspoon cumin | 4 (9 or 10-inch) flour tortillas, heated | 1/4 cup light or nonfat sour cream |
| 1 | Thinly slice pork chops and coarsely chop reserved vegetables. In large nonstick skillet, combine pork, vegetalbes, corn, chili sauce and cumin; mix well. Cook over medium heat for 8 to 10 minutes or until mixture is thoroughly heated, stirring frequently. |
| 2 | Spoon 1/4 of vegetalbe mixture down center of each tortilla. Top each with 1 tablespoon sour cream. Roll up, folding in one end. |