PORK AND BEAN BURRITOS
Pork and Bean Burritos or Mexican Pork Wraps are fast or slow cooked, with ground pork, pork chops or leftovers, freeze great, and an easy dinner or snack!
Provided by Karin and Ken
Categories Appetizer lunch Main Course
Number Of Ingredients 13
Steps:
- Get out and measure all of your ingredients.
- Chop your onion.
- Chop your pepper.
- In large skillet, over medium heat, place your pork.
- Using a wooden spoon, break up your pork into small pieces while cooking.
- Add garlic and onions. Add pepper if you don't mind them very soft. Add them later on if you like them to be somewhat crisp.
- Continue to cook until pork is no longer pink.
- Add tomato paste and chili powder.
- Cook for a few minutes until incorporated.
- Add beans and broth.
- Cook until liquid is absorbed and reduced. I usually simmer for about 10 minutes, stirring occasionally. Add peppers when you are almost finished cooking, at about the 5 minute mark.
- Take a moment to taste the mixture and see if it needs anything like hot sauce or sriracha.
- Divide mixture between the number of tortillas you want to make. Dump mixture into the center of each tortilla and sprinkle jalapenos, if using.
- Sprinkle with as much cheese as desired, if desired.
- My burrito usually looks like this.
- Fold ends in and roll as tight as you can.
- You now have two options. For what it is worth, I prefer option 2.
BEAN AND PORK BURRITOS
Steps:
- In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain pork, discarding marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture, 1/4 cup black beans and 2 tablespoons sour cream. Fold sides and ends over filling. Serve with remaining salsa.
Nutrition Facts : Calories 481 calories, Fat 17g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1178mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 7g fiber), Protein 26g protein.
BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
EASY MEXICAN PORK BURRITOS
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g
SHREDDED PORK & REFRIED BEAN BURRITOS
Make and share this Shredded Pork & Refried Bean Burritos recipe from Food.com.
Provided by MaryPackard
Categories Pork
Time 6h5m
Yield 4 burritos, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- turn crock pot on to low.
- place pork shoulder in crock pot.
- mix refried beans, taco seasoning, and water together and place in crock pot around and on top of pork shoulder.
- cook meal on low for 6-8 hours depending on the size of your pork shoulder.
- if you want a faster cook time cook on high for 4 hours.
- after meal is ready pull pork shoulder out and shred then place back in pot and mix together.
- then serve on tortillas with shredded cheese, & sour cream.
Nutrition Facts : Calories 979.2, Fat 74, SaturatedFat 29, Cholesterol 271.4, Sodium 421.4, Carbohydrate 11.3, Fiber 3, Sugar 0.2, Protein 63.4
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