Chipotle Pork Burritos
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An easy weeknight dinner you can adapt to suit your family's tastes.
Servings: 4
Ingredients:
Chipotle Pork Burritos
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 596 |
| pro | 31 g |
| total fat | 30 g |
| sat. fat | 11 g |
| carb | 51 g |
| fibre | 5 g |
| chol | 84 mg |
| 1 | - |
| sodium | 147 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 31% |
| vit A | 16% |
| vit C | 32% |
| folate | 50% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
12 oz (375 g) lean ground pork
1 onion, finely diced
2 cloves garlic, minced
1 tsp (5 mL) each ground cumin and coriander
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) mild salsa
2 canned chipotle peppers, minced (or 1/2 tsp/2 mL chipotle chili powder or hot pepper sauce)
1/4 cup (50 mL) chopped fresh coriander or parsley
4 large flour tortillas
1 cup (250 mL) shredded cheddar cheese
1 small sweet green pepper, diced
Half tomato, diced
Preparation:
In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.
This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>
In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.
This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>
Tags:
Sandwiches-Burgers-Wraps; Meat-Pork; Vegetables; Cheese/Other Dairy; Skillet; Bake; Make It Tonight;
Source
Canadian Living Magazine: March 2007
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