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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
4 (8-inch) fat-free flour tortillas |
vegetable cooking spray |
1/2 pound pork tenderloin, cut into short, thin strips |
1 teaspoon minced garlic (about 2 cloves) |
1 teaspoon ground cumin |
1 (16-ounce) can pinto beans, drained |
1/2 cup chunky salsa |
2 cups shredded romaine lettuce |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
1 cup chopped tomato (about 1 medium) |
1/4 cup nonfat sour cream |
Directions:
1. Arrange tortillas on a baking sheet; coat both sides lightly with cooking spray. Bake at 375° for 7 to 8 minutes or until golden.
2. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork, garlic, and cumin; cook 3 minutes or until pork is browned on all sides, stirring frequently. Add beans and salsa; simmer 4 minutes or until pork is tender.
3. Place tortillas on 4 individual serving plates; arrange lettuce evenly over tortillas. Top tortillas evenly with pork mixture, cheese, tomato, and sour cream.
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