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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Four varieties of bell pepper make this a tasty, bright dish thatâll fill you up but wonât weigh you down. Lise Thomson â Magrath, Alberta Ingredients:
2 tablespoons cornstarch |
1 pound boneless pork loin, cut into 1/4-inch slices |
1/2 each medium green, sweet yellow, red and orange pepper, julienned |
1/2 cup sliced onion |
1 tablespoon canola oil |
1/2 cup salsa |
4 flour tortillas (8 inches), warmed |
1/2 cup shredded cheddar cheese |
1/4 cup sour cream |
Directions:
1. Place cornstarch in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a large skillet, cook the pork, peppers and onion in oil over medium heat until pork is no longer pink and vegetables are tender. Stir in salsa; heat through.
2. Place about 3/4 cup filling down the center of each tortilla; top with shredded cheese and sour cream. Fold in sides of tortillas. Yield: 4 servings.
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