Ingredients
1
teaspoon ground cumin
1/2
teaspoon garlic-pepper blend
1
lb boneless pork loin chops, cut into thin bite-size strips
1/2
medium red bell pepper, cut into thin bite-size strips
1/2
medium green bell pepper, cut into thin bite-size strips
1/2
cup red onion slices or 1 medium onion, sliced
1/3
cup barbecue sauce
4
fat-free flour tortillas (8 inch) or corn tortillas
Preparation
In resealable food-storage plastic bag, place cumin and garlic-pepper blend. Seal bag; shake to blend. Add pork; seal bag and shake to coat.
Heat 10-inch nonstick skillet over medium-high heat. Add pork; cook and stir 2 minutes.
Add bell peppers and onion; cook 2 to 3 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp-tender. Stir in barbecue sauce; cook and stir until hot. Serve pork mixture in tortillas.
