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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

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;