This easy dinner will be a new weeknight favorite! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large skillet heat oil over medium-high heat. Add pork and garlic to skillet; cook for 4 to 5 minutes or until pork is cooked through and juices run clear, stirring occasionally. Set aside.

  • In a medium bowl, stir together corn, roasted red peppers, green onions, 2 tablespoons of the lime juice, the cumin and, if desired, cayenne pepper. In a small bowl stir together refried black beans and the remaining 1 tablespoon lime juice.

  • To assemble, spread 2 tablespoons of the black bean mixture in a 2-inch-wide strip down the center of each tortilla. Top with pork, corn mixture, romaine and tomatoes. Fold bottom edge of each tortilla over the filling. Roll tortillas around filling.


Tips: If you can't find refried black beans, rinse and drain half of a 15-ounce can black beans. In a small bowl mash beans; stir in 1 tablespoon lime juice.

To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minute or until heated through.

Nutrition Facts

280 calories; 9.4 g total fat; 2.1 g saturated fat; 39 mg cholesterol; 419 mg sodium. 398 mg potassium; 25.7 g carbohydrates; 12.4 g fiber; 3 g sugar; 22.5 g protein; 705 IU vitamin a iu; 63 mg vitamin c; 25 mcg folate; 111 mg calcium; 3 mg iron; 24 mg magnesium;