Cooking Directions

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned and cooked through, stirring often. Stir the tomato, beans and picante sauce in the skillet. Remove the skillet from the heat and let cool for 10 minutes.
• Divide the pork mixture evenly among the tortillas. Top evenly with the cheese. Fold the sides of the tortilla over the filling and then fold up the ends to enclose the filling, moistening the edges with water to seal.
• Heat the remaining oil in a 12-inch nonstick skillet over medium heat. Add the burritos seam-side down, 3 at a time, and cook until they're browned on all sides, about 5 minutes. Remove the burritos from the skillet. Cover and keep warm. Repeat with the remaining burritos. To serve, cut the burritos in half on the diagonal and serve with sour cream and Pace Chunky Salsa, if desired.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless pork tenderloin, cut into strips
• 1 medium tomato, chopped (about 1 cup)
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 jar (16 ounces) Pace® Picante Sauce
• 6 flour tortilla
• 1.5 cups shredded Cheddar cheese (about 6 ounces)