This easy dinner will be a new weeknight favorite!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
35 mins


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; protein 22.5g 45% DV; carbohydrates 25.7g 8% DV; dietary fiber 12.4g 50% DV; sugars 3.2g; fat 9.4g 15% DV; saturated fat 2.1g 11% DV; cholesterol 39.1mg 13% DV; vitamin a iu 704.7IU 14% DV; vitamin c 63.2mg 105% DV; folate 25.5mcg 6% DV; calcium 110.6mg 11% DV; iron 3mg 17% DV; magnesium 24.2mg 9% DV; potassium 398.2mg 11% DV; sodium 419mg 17% DV.