Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
8 ounces lean boneless pork, cut into thin bite-size strips
1 clove garlic, minced
½ cup frozen whole kernel corn, thawed
½ cup chopped bottled roasted red sweet peppers
¼ cup sliced green onions
3 tablespoons lime juice
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper (optional)
½ cup canned refried black beans (see Tips)
4 (8 inch) whole grain tortillas (see Tips)
½ cup shredded romaine lettuce
½ cup chopped tomatoes
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°F. Wrap tortillas tightly in foil. Bake about 10 minute or until heated through.