Pork and Mango Salsa Burrito

Name: Pork and Mango Salsa Burrito
Total time: 15 min
Yield: 4 or 5 tortillas, enough for 2 very hungry people
Cuisine: mexican
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; 1/4 to 1/2 jalapeno, finely chopped; 1 teaspoon ground cumin; Salt, optional; Freshly ground black pepper to taste; 1/2 cup plain nonfat yogurt, at room temperature; Mango Salsa (see recipe)

By Marian Burros

Total Time: 15 minutes
Rating: 3(29)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; Burritos With a Twist

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Ingredients

Yield:4 or 5 tortillas, enough for 2 very hungry people

4 or 59- or 10-inch flour tortillas
1tablespoon canola or corn oil
8ounces ground pork tenderloin
1medium-size onion, peeled and chopped
1large red pepper, cored, seeded and chopped
¼ to ½jalapeno, finely chopped
1teaspoon ground cumin
Salt, optional
Freshly ground black pepper to taste
½cup plain nonfat yogurt, at room temperature
Mango Salsa (see recipe)

Ingredient Substitution Guide

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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.