- Cook Time
- Prep Time
- 1 pound pork tenderloin, cut into thin strips
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 2 tablespoons EVOO
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh or frozen corn kernels
- 1/2 cup salsa verde
- 3 tablespoons chopped cilantro
- 4 small (8 inch) whole-wheat tortillas, warmed
- 1/4 cup light sour cream
In a large bowl, combine the pork, chili powder and 1/4 tsp. salt.
In a large nonstick skillet, heat 1 tbsp. EVOO over medium-high until it shimmers. Add the pork and cook, turning occasionally, until it's browned and almost cooked through, 4 minutes. Transfer to a plate.
Add the remaining 1 tbsp. EVOO to the skillet. Add the onion and pepper; cook, stirring occasionally, until slightly softened, 3 minutes. Stir in the corn and the remaining 1/4 tsp. salt; cook 2 minutes. Return the pork to the pan and cook until cooked through, about 1 minute. Stir in the salsa verde; cook 30 seconds. Remove from the heat and stir in the cilantro.
Place one tortilla on a work surface. Spread one-quarter of the pork mixture in a rectangle in the center, leaving a 1-inch border at each end. Top each with 1 tbsp. sour cream and roll up, burrito-style. Repeat with the remaining tortillas and fillings.