Pork Burritos

By Totlxtc

Ingredients

• 1 * 1 boneless pork sirloin roast (3 pounds)
• 1/4 * 1/4 cup reduced-sodium chicken broth
• 1 * 1 envelope reduced-sodium taco seasoning
• 1 * 1 tablespoon dried parsley flakes
• 2 * 2 garlic cloves, minced
• 1/2 * 1/2 teaspoon pepper
• 1/4 * 1/4 teaspoon salt
• 1 * 1 can (16 ounces) refried beans
• 1 * 1 can (4 ounces) chopped green chilies
• 14 * 14 flour tortillas (8 inches), warmed
• * Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese

Preparation

Step 1

* Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
* Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from the liquid; stir in beans and chilies. Return pork to the slow cooker; heat through. Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield: 14 servings.


Nutrition Facts: 1 burrito (calculated without optional toppings) equals 320 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 606 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.