- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 480.6
- Total Fat: 11.0 g
- Cholesterol: 37.4 mg
- Sodium: 1,734.7 mg
- Total Carbs: 64.7 g
- Dietary Fiber: 35.1 g
- Protein: 30.1 g
Burn Your Face Off Pork BurritosSubmitted by: TIMANTEC
IntroductionSlow cooker pork burritos with whole wheat tortillas and reduce fat cheese. Slow cooker pork burritos with whole wheat tortillas and reduce fat cheese.
Pork Tenderloin, 1 piece
Beans, black, 1 cup
Beans, pinto, 2 cup
Yellow Sweet Corn, Canned, 1 cup
Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 7 serving
Ortega Diced Green Chiles, 7 oz
Garlic, 1 tbsp
Soy Sauce, 1 tsp
Onion powder, 1 tsp
Allspice, 1 tsp
Cumin seed, 1 tsp
Pepper, black, 1 dash
Cinnamon, ground, 1 tsp
Chili powder, 1 tsp
Oregano, ground, .5 tsp
Honey, 0.166 tbsp
Olive Oil, 1 tsp
Mission Carb Balance Whole Wheat Tortillas (Large - Burrito), 8 serving
Kroger 4 Cheese Mexican Blend (Reduced fat cheese), 2 serving
If you should have some lettuce, feel free to use it.
The spices/seasoning in this recipe is just a suggestion - you can use more or less to taste. I didn't actually measure out each item when I put the dish together.
Place pork in bottom of pot.
Drizzle with olive oil.
Season with onion powder, Allspice, cumin, black pepper, cinnamon, chili powder, honey, dried oregano flakes and red pepper flakes.
Cut slits (about 3) deeply into the pork and then add the minced garlic (pushing it into the slits as well as smooshing it around the pork).
Drizzle the soy sauce over the pork.
Drain and add the pinto beans around the pork.
Drain and add the black beans.
Add the diced chilies.
Drain and add the corn.
Add the tomatoes with juices.
Cover and set on Low.
Prior to serving, shred the pork (I use an electric hand mixer).
Total cheese to be distributed between the 8 servings is 1/2 cup.
Each burrito gets its own tortilla.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user TIMANTEC.