Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Oven Baked Pulled Pork Flautas with Avocado Crema – Flavorful BBQ pulled pork wrapped in baked flour tortillas and served with an incredible Avocado Crema.
Ingredients
For The Flautas
2 tablespoons olive oil
1 large yellow onion , thinly sliced
3 garlic cloves , minced
1 package Tony Roma’s Tender & Juicy Pulled Pork- Kansas City Sweet Hickory
1 to 2 teaspoons (or to taste) ground cumin
8 low carb , whole wheat flour tortillas
For The Avocado Crema
1 avocado , pitted, skin removed
1/4 cup plain nonfat yogurt
juice of 1 small lime
1 tablespoon chopped fresh cilantro
salt and fresh ground pepper to taste
Optional:
Romaine lettuce , shredded
2 tomatoes , diced
Directions
- Preheat oven to 400F.
- Lightly grease a 13×9 baking dish and set aside.
- In a large nonstick skillet, heat the olive oil.
- Add onions and cook for 4 minutes, or until softened.
- Stir in garlic and cook for 30 seconds, or until fragrant.
- Add shredded pork and season with cumin; continue to cook for 8 minutes, or until heated through.
- Remove from heat.
- Warm the tortillas in the microwave for about 30 seconds so that they’re easier to roll.
- Add pork mixture to each tortilla and roll it up tightly.
- Transfer prepared tortillas to the previously prepared baking dish, seam-side down.
- Lightly spray the tops of the rolled up tortillas with baking spray.
- Bake for 13 to 15 minutes, or until tops are lightly browned.
- In the meantime, prepare the Avocado Crema.
- Place all of the ingredients in the bowl of a food processor; process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
- Transfer the crema to a small bowl and set aside.
- Layer the shredded romaine lettuce on a large platter.
- Arrange the prepared flautas over the lettuce.
- Top flautas with chopped tomatoes and serve with a side of the prepared Avocado Crema.
No comments:
Post a Comment