Low Fat Carnitas Burrito
Indulge in the bold flavors of this guilt-free *Low Fat Carnitas Burrito*, a lighter take on the classic Mexican favorite. Tender, slow-cooked boneless pork loin is seasoned with a fragrant blend of garlic powder, cumin, smoked paprika, and citrus juices, creating a burst of savory and tangy goodness in every bite. Wrapped in wholesome whole wheat tortillas, these burritos boast layers of nutritious fillings like hearty brown rice, protein-packed black beans, crisp lettuce, and creamy diced avocado, all topped with vibrant pico de gallo or salsa for a fresh finish. Perfect for meal prep or a quick family dinner, this healthier carnitas burrito is big on flavor while keeping the fat and sodium in check. Ready in just a few easy steps, it's a satisfying choice for anyone seeking a wholesome Mexican-inspired meal!
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Recipe Information
Ingredients
- 1 pound Trimmed boneless pork loin
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Low sodium chicken broth
- 0.25 cup Orange juice
- 2 tablespoons Lime juice
- 4 large Whole wheat tortillas
- 2 cups Cooked brown rice
- 1 cup Black beans, drained and rinsed
- 1 cup Pico de gallo or salsa
- 1 cup Chopped lettuce
- 1 Diced avocado
Instructions
Trim any visible fat from the pork loin to ensure it's low-fat.
In a small bowl, mix together garlic powder, ground cumin, smoked paprika, salt, and black pepper. Rub this spice mixture evenly over the pork.
Place the seasoned pork loin in a slow cooker. Pour the chicken broth, orange juice, and lime juice over the pork.
Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.
Remove the pork from the slow cooker and shred using two forks, placing the shredded meat in a bowl. If necessary, add some of the cooking liquid to keep the meat moist and flavorful.
Warm the whole wheat tortillas in a dry skillet over medium heat or in the microwave for a few seconds to make them pliable.
To assemble each burrito, lay a tortilla flat on a cutting board. In the center, add about 1/2 cup of shredded pork, 1/2 cup of brown rice, and 1/4 cup of black beans.
Top with a generous spoonful of pico de gallo, some chopped lettuce, and a few pieces of diced avocado.
Fold the sides of the tortilla in towards the center, then roll from the bottom up, securing all the fillings inside to form a burrito.
Repeat the assembling process for the remaining burritos.
Serve immediately, or wrap each burrito tightly in foil to keep warm.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 21.4 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 412 mg | 32% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5119 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
