Chalupa Burro Filling

Ingredients:
1¼ lbs. pork tenderloin
14½ oz canned diced tomatoes, undrained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
3 cups pico de gallo
30 oz canned pinto beans, undrained

Instructions:
Combine all ingredients, except beans, in a crockpot.  Cook on high for about 6 hours or until tenderloin shreds easily.  Pull pork apart with a fork and add bean.  Continue cooking for about 1 hour or until beans are heated through.

Special Information:
Serve this wonderful chalupa wrapped in your favorite low point flat bread, tortilla, or wrap.  I enjoy lowfat original Flatouts (1 POINT per serving) or La Tortilla Factory whole wheat tortillas (1 POINT per serving).  I also top my burro with a level Tbsp of fat-free sour cream and a little shredded lettuce (0 POINTS).

I recommend using a Hormel Always Tender Peppercorn pork tenderloin for this recipe.  The pork is very tender and the peppercorn adds a great kick!

You can omit the beans in this recipe and the POINTS value decreases to 3 per serving.