Pulled Pork Burritos

Pulled pork, rice and bean burritos - cut in half and stacked.

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5 from 1 vote

Pulled Pork Burritos are a quick weeknight dinner. Flour tortillas filled with leftover pulled pork, rice and beans.

Prep Time10

Cook Time20

Total Time30

Course: Pork

Cuisine: Mexican

Keyword: burritos, burritos with pork, Chipotle copycat burritos, rice and beans

Servings: Burritos

Calories: 917kcal

Author: Milisa

Ingredients

3 cups pulled pork
1 tablespoon pork rub
16 ounce can pinto beans rinsed and drained
¼ cup chicken broth
½ teaspoon kosher salt
½ teaspoon pepper
6 burrito size flour tortillas
2 cups cilantro lime rice or cooked rice
1 cup sour cream
1 cup salsa

Instructions

Place pulled pork in a skillet with dry rub, cook over medium heat, stirring occasionally until heated through and pork starts to get crisp. Remove from heat and set aside.
Meanwhile, rinse and drain the beans. Place in a small pan with chicken broth, salt and pepper. Cook over medium heat, stirring occasionally, about 10 minutes.
Prepare the rice, plain rice, brown rice or we use this recipe for Cilantro Lime Rice.
Heat a griddle to warm the tortillas, about 1-2 minutes per side or warm in a microwave.
Build the burritos: Layer pulled pork, beans and rice.
Add sour cream and salsa.
Fold burritos, tucking in the ends.
Cut burritos in half and serve immediately.

Notes

Store pulled pork and beans in an airtight container in the refrigerator up to 3 days. Prepared burritos can be wrapped in plastic wrap and refrigerated up to 2 days.

Reheat pulled pork and pinto beans in a skillet over medium heat, stirring until heated through.Reheat prepared burritos wrapped in foil on a sheet pan, in a 350° oven for 15 minutes.

Variations: Use any kind of beans you have on hand, black beans or kidney beans are great options. Guacamole or diced avocados are great additions along with diced red onions and jalapeños.

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