Pork Burritos

• 3 cups cooked shredded pork roast
• ½ cup black soybeans
• ½ cup frozen or canned corn
• 1 cup shredded Mexican cheese, divided
• 1 cup mild salsa, divided
• 6 8-inch flour tortillas

Combine in large bowl, shredded pork roast, black soybeans, corn and ½ cup shredded Mexican cheese. Pour ½ cup mild salsa in bottom of greased 9-by-13-inch baking dish. On each tortilla, put about ½ cup filling. Fold in sides and roll; place seam down in baking dish. Fill remaining flour tortillas. Top burritos with remaining ½ cup salsa and ½ cup shredded cheese. Cover with foil, and bake at 350 F for 20–30 minutes. Remove foil last 10 minutes of baking time.

Makes 8 burritos

Nutrition per serving (1 burrito, 139 g): 275 calories; 14 g fat (6 g saturated; 0 trans fats); 37 g cholesterol; 574 mg sodium; 24 g carbohydrate; 2 g fiber; 14 g protein; 106 mg calcium; 1 mg iron