Pork and Mango Salsa Burrito

• 4 or 5 9- or 10-inch flour tortillas
• 1 tablespoon canola or corn oil
• 8 ounces ground pork tenderloin
• 1 medium-size onion, peeled and chopped
• 1 large red pepper, cored, seeded and chopped
• 1/4 to 1/2 jalapeno, finely chopped
• 1 teaspoon ground cumin
• Salt, optional
• Freshly ground black pepper to taste
• 1/2 cup plain nonfat yogurt, at room temperature
• Mango Salsa (see recipe)

1. Preheat oven or toaster oven to 350 degrees.
2. Wrap tortillas in foil and set aside.
3. Heat oil in nonstick skillet and saute pork, onion, red pepper, jalapeno and cumin, stirring to break pork up into small pieces.
4. Cook until onion is tender and pork is no longer pink.
5. Season to taste with salt and pepper.
6. Place wrapped tortillas in oven and heat 7 or 8 minutes, until soft and steaming.
7. Meanwhile, reduce heat under pork mixture to very low and stir in yogurt, just long enough to mix thorougly.
8. Remove from stove so yogurt will not separate.
9. Spoon some of pork mixture down the center of a tortilla.
10. Top with salsa and fold over one-third of tortilla, then fold in sides and roll to seal completely.

flour tortillas, corn oil, ground pork tenderloin, onion, red pepper, ground cumin, salt, freshly ground black pepper, nonfat yogurt, mango salsa

Taken from cooking.nytimes.com/recipes/6421 (may not work)