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Pork and Veggie Burritos

Pork and Veggie Burritos

Nutrition Facts
  • cal. (kcal) 423
  • Serving size: 4
  • Prep: 10 mins
  • Cook: 11 mins
  • Microwave: 4 mins
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Ingredients

  • 2 teaspoons canola oil
  • 1 large red bell pepper, seeded and sliced
  • 3/4 red onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pork roast, cut into 1/2 -inch strips
  • 3 tablespoons chopped cilantro
  • 1/2 cooked spaghetti squash
  • 4 10-inch multigrain wraps
  • Lime wedges (optional)
  • Reduced-fat sour cream (optional)

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat. Add red pepper, onion, salt and pepper; cook, stirring frequently, until softened and lightly browned, about 8 minutes. Stir in pork and cilantro and warm through, about 3 minutes.
  2. Using a fork, scrape spaghetti squash into a medium bowl and microwave until warm, about 3 minutes. Warm wraps in microwave for 30 to 45 seconds.
  3. Place one-fourth of squash down center of each wrap. Top with pork-vegetable mixture, wrap and serve with lime wedges and sour cream, if desired.

Nutrition Information for Pork and Veggie Burritos

PER SERVING: 423 cal., 15 g total fat (4 g sat. fat), 75 mg chol., 763 mg sodium, 42 g carb. (6 g fiber), 32 g pro.

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