QUICK AND EASY PULLED PORK BURRITOS
A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.
Provided by Chef Kevin
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Pour beans into a pot and bring to a simmer over medium-low heat.
- Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
- Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g
PULLED PORK BURRITOS
If you love pulled pork, and you love burritos, you'll love these pulled pork burritos!
Provided by Nick @ SmokedMeatSunday.com
Categories Pork
Time 20m
Number Of Ingredients 5
Steps:
- Make a quesadilla using two tortillas and a little bit of cheese.
- Add some pulled pork, black beans, and pico de gallo and then roll up the burrito
- Place the burrito seam side down on your warm cast iron skillet to seal the seam.
PULLED PORK BURRITOS
These Mexican Pulled Pork Burritos are perfect for using up leftover pulled pork to make it go that bit further. Really easy to make & adapt as per your liking, this recipe will become a staple & firm family favourite!
Provided by Jo Allison
Categories Dinner Lunch Main Course Midweek Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Heat up two tablespoons of oil in a large pan and fry onion, garlic and pepper until they start to soften approx. 8 min.
- Add remaining ingredients (pulled pork, rice, beans) and mix well letting the filling heat up a bit before you add BBQ sauce. The homemade one I used in my Instant Pot BBQ Pulled Pork works a treat or simply use your favourite shop bought one.
- Add lime juice and chopped coriander (cilantro) and give everything a mix. Have a little taste and season if required.
- Prepare your tortillas. You might want to soften them up in the microwave for a few seconds to make them more pliable.
- Put some filling not quite in the centre but more towards the top of your tortilla (the amount of filling will depend on the size of your tortilla) and sprinkle over some greated cheese.
- Start folding your burrito by folding over the top of the tortilla and gathering the sides to keep the filling in. Roll up tightly and set aside. Repeat with the remaining tortillas.
Nutrition Facts : Calories 431 kcal, Carbohydrate 55 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 950 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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.
BLACK BEAN BURRITOS
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.
Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
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.
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
PULLED PORK BURRITOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h25m
Yield 10 to 12 burritos
Number Of Ingredients 21
Steps:
- For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool.
- For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.
- For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 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
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.
PULLED PORK BURRITOS
Easy to make! A great use of leftover pork or chicken. The kids love taking them to school for lunch.
Provided by Corilayn
Categories Mexican
Time 35m
Yield 12 Burritos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions until tender.
- Add pork, taco seasoning and water.
- Cook over medium heat to thicken sauce.
- Add beans, corn and salsa.
- Mix and remove from heat.
- Assemble mixture in the middle of the tortillas.
- Top with cheese and roll into burrito.
- Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese.
- Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole.
- Note: any cheese can be used, we had Monterey Jack on hand.
Nutrition Facts : Calories 699, Fat 21, SaturatedFat 8.6, Cholesterol 24.1, Sodium 1344.2, Carbohydrate 102, Fiber 11.7, Sugar 6.3, Protein 26.6
PULLED PORK BURRITOS
These burritos were made with left over pork we had from a pig roast. The meat was roasted over an open fire at low heat for 10 hours, so it was smoky and fantastic, but you could use any kind of pulled pork. Check out the recipe for my own BBQ sauce, its a fantastic combo. I like to serve this with salsa, sour cream and sliced olives
Provided by Aimchick
Categories One Dish Meal
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 340°F.
- coat oven save baking dish with cooking spray.
- mix pork and barbecue sauce together, reserving 1/4 cup.
- Please tortillas in oven on middle rack for 3 minutes.
- Lay tortilla on flat surface.
- Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
- Roll tortilla around ingredients and place in baking dish.
- Repeat with other 3 burritos.
- Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.
- Enjoy.
Nutrition Facts : Calories 519.8, Fat 15.2, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1679.4, Carbohydrate 81.6, Fiber 2.9, Sugar 34.1, Protein 12.8
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