Low Fat Pulled Pork Burrito
Savor the rich yet guilt-free flavors of this Low Fat Pulled Pork Burrito, a slow-cooked masterpiece designed to be both wholesome and satisfying. Made with lean pork tenderloin, a medley of vibrant spices like smoked paprika and cumin, and a hearty mix of black beans and veggies, this recipe packs all the smoky, savory goodness without excess fat. The pulled pork is tenderized in a slow cooker for maximum flavor, then wrapped in soft whole wheat tortillas for a healthier twist. Topped with fresh cilantro, creamy low-fat sour cream, and zesty salsa, these burritos are perfect for a family dinner or casual meal prep. Plus, with minimal prep time and the magic of slow cooking, you’ll spend more time enjoying the dish than preparing it! Make it your go-to recipe for balanced, flavorful Tex-Mex indulgence.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 tablespoon Olive oil
- 1 cup Low sodium chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, chopped
- 1 medium Red bell pepper, chopped
- 1 can (15 oz) Black beans, drained and rinsed
- 8 large Whole wheat tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Low-fat sour cream
- 0.5 cup Salsa
- 4 pieces Lime wedges
Instructions
Trim any visible fat from the pork tenderloin and cut it into large chunks.
In a large skillet over medium heat, add olive oil and sear the pork pieces until browned on all sides, about 5 minutes.
Transfer the seared pork to a slow cooker.
Add chopped onion, bell pepper, and chicken broth to the slow cooker.
Sprinkle garlic powder, smoked paprika, chili powder, ground cumin, salt, and black pepper over the pork and vegetables.
Stir to combine, ensuring the pork is evenly coated with the spices.
Cover and cook on low heat for 6-8 hours or until the pork is tender and easy to shred.
Once cooked, use two forks to shred the pork directly in the slow cooker and mix it with the juices and vegetables.
Stir in the drained black beans and continue to cook on low for another 30 minutes to allow the flavors to meld.
Warm the whole wheat tortillas in a microwave for 15-20 seconds or on a warm skillet until pliable.
Place a generous spoonful of the pulled pork mixture onto each tortilla.
Top with a dollop of low-fat sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro.
Roll the tortilla, tucking in the sides to secure the filling.
Serve each burrito with a lime wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6816 mg | 296% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 29.5 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 852 mg | 66% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5617 mg | 120% | |
*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.
