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.
PORK, BEAN & RICE BURRITOS
The combination of spices is key to this slow-cooked pork-it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. -Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. , Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings. Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds. If desired, serve with toppings.
Nutrition Facts : Calories 575 calories, Fat 21g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1717mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 6g fiber), Protein 34g protein.
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
BLACK BEAN PORK BURRITOS
Tender pork pieces are wrapped in soft tortillas and topped with a flavorful salsa. This simple dish from Fiona Seels and Jason Martinek of Pittsburgh, Pennsylvania has a refreshing hint of lime.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; 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 and discard 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 and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.
Nutrition Facts : Calories 690 calories, Fat 23g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1586mg sodium, Carbohydrate 83g carbohydrate (11g sugars, Fiber 7g fiber), Protein 36g protein.
GRILLED PORK BURRITOS WITH SALSA VERDE
Provided by Food Network
Time 40m
Yield 6 burritos
Number Of Ingredients 20
Steps:
- To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
- Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
- To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
- Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
- Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.
PORK, BLACK BEAN AND APRICOT QUESADILLA
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 2 to 4 servings (4 quesadillas)
Number Of Ingredients 21
Steps:
- Heat a griddle over medium-high heat.
- To assemble the quesadillas: On each of 4 tortillas, layer some of the cheese and then one-quarter of the beans, pork, salsa and scallions. Finish with more of the cheese, then top with a remaining tortilla.
- Cook the quesadillas on the griddle until golden brown on each side. Serve immediately or keep in a warm oven until serving. Serve with sour cream, avocado and cilantro for topping.
- For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
- Prepare a grill for medium-high heat.
- The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!
PORK AND BLACK BEAN BURRITOS
This is a great rainy day recipe that will make your house smell wonderful all day! I think that this makes a fairly mild burrito filling but the heat level depends on how hot your peppers are as well as your tolerance for heat! 12 hours is the maximum cooking time - it will depend on your roast - I always start with a frozen roast but if you are using thawed it will take less time!
Provided by anonymous
Categories Pork
Time 12h
Yield 8 large burritos, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the pork roast, either frozen or thawed into a crock pot, add a little water or stock to the bottom of the pot and cook on low for 8-12 hours or until very tender and falling apart.
- About 4 hours before your pork roast is done quick soak the beans in a large stock pot according to the package directions (sort, rinse, cover with 12 cups water, boil rapidly for 2 minutes and let sit, covered for 1 hour).
- While the beans are soaking prepare your serrano peppers. If using dried peppers, remove the stems (and seeds if desired - I leave mine in), cover with boiling water and let steep, covered for 30 minutes. Process the peppers and the rehydration liquid in a food processor or blender until finely chopped. If using fresh peppers simply dice them up, again removing the seeds if desired.
- Drain and rinse the beans, return them to the pot and add the chicken stock, peppers, and enough water to just cover the beans. Simmer for about 3 hours or until tender and most of the liquid has been absorbed. Check on the beans periodically to make sure they have enough liquid - you may need to add liquid a couple of times before the beans are tender. (You can add any liquid you want - I add some liquid from the pork roast which is delicious but you could add either water or more stock as well!).
- When beans are finished cooking, add the tomatoes, red wine vinegar, and all the seasonings and stir well to combine. Continue to simmer on the stove over low heat while you shred the pork.
- Shred the pork roast, removing the fat and place the meat in a large bowl. Add the shredded cheeses on top of the pork and pour the finished beans over the cheese. Stir everything together - the hot pork and beans should melt the cheese!
- Place the filling inside the tortialls (you can warm them first if desired - I don't but I do place the wrapped burrito into the microwave with cheese sprinkled on top and microwave it for a minute to melt the cheese and heat everything well!) and serve with hot sauce if desired!
Nutrition Facts : Calories 1016.4, Fat 34, SaturatedFat 13.1, Cholesterol 172.1, Sodium 1676.3, Carbohydrate 96.5, Fiber 12.9, Sugar 3.8, Protein 77.9
GRILLED BURRITOS
These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.
Provided by Krich
Categories Mexican
Time 30m
Yield 10 large burritos
Number Of Ingredients 13
Steps:
- Brown ground beef and drain.
- While browning ground beef, cook instant rice according to box directions.
- Warm refried beans in small saucepan.
- In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
- Stir well.
- Cook covered for 5 to 10 minutes until meat and sauce are combined.
- Add cooked rice and kidney beans to meat mixture.
- Cook until warmed throughout.
- Warm tortilla shells in microwave for 10-12 seconds.
- Cover center of shell with refried beans.
- Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
- Fold over one side of tortilla, then fold in both ends.
- Finally fold over the other side of tortilla.
- Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
- Let brown then turn over and brown other side.
Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8
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