Pulled Pork Burritos

Name: Pulled Pork Burritos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves (minced); 1/2 cup red onion (diced); 1 red bell pepper (seeds removed, diced); 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 3 cups leftover pulled pork {with or without bbq sauce is up to you}; 1 1/2 cups black beans (drained and rinsed); 1 1/2 cups cooked white rice {or rice of your choice}; 6 tortillas {I use burrito style tortillas because they are large}; 1 cup shredded romaine or iceberg lettuce; 1 cup shredded cheddar cheese; 1/2 cup fresh cilantro (chopped)

Pulled Pork Burritos are a great way to use up leftover pulled pork. Pulled pork is sautéed with warm spices, red bell peppers, red onions and black beans and then added to warm tortillas along with lettuce, cheese and cilantro. You can make these as part of meal-prep and freeze some for those busy weeknights!

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories553

Ingredients

6 servings

2 tablespoons olive oil
2 garlic cloves (minced)
1/2 cup red onion (diced)
1 red bell pepper (seeds removed, diced)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
3 cups leftover pulled pork {with or without bbq sauce is up to you}
1 1/2 cups black beans (drained and rinsed)
1 1/2 cups cooked white rice {or rice of your choice}
6 tortillas {I use burrito style tortillas because they are large}
1 cup shredded romaine or iceberg lettuce
1 cup shredded cheddar cheese
1/2 cup fresh cilantro (chopped)

Method

1
In a large skillet heat the olive oil over medium heat. Add the garlic and sauté for 2 minutes.
2
Add the red onions and sauté another 2 minutes.
3
Add the red bell pepper, chili powder, cumin and paprika and sauté for 5 minutes until the bell peppers are soft.
4
Add the pulled pork and black beans in and continue to heat for 3-4 minutes. Remove and set aside. Heat the tortillas one at a time on a plate for 10 seconds each.
5
Lay the tortilla out and spread a thin later of iceberg lettuce. Top with the 1/2 cup pulled pork mixture, 2 tablespoons cheese, 1/4 cup rice and fresh cilantro. Add another thin layer of lettuce.
6
Fold the sides of the tortilla inward over the fillings. This helps to keep the fillings contained and prevents them from falling out.
7
Begin rolling the bottom edge of the tortilla up and over the fillings, tucking them in tightly as you roll.
8
Use your fingers to hold the fillings in place as you roll. Keep rolling the tortilla until you reach the top edge. The tortilla should be snugly wrapped around the fillings. Once the burrito is rolled, you can tuck in any loose filling and fold the seam underneath to secure it.
9
If you prefer a crispy exterior, you can toast the burrito on a skillet, air fryer or grill for a few minutes on each side until it's lightly golden brown and crispy. You can enjoy your burrito right away or store them in aluminum foil in the fridge or freezer for later.

Notes

Storage: If you are making these burritos as part of meal-prep ahead of time you will want to wrap them tightly in aluminum foil. You can reheat them i the oven or air fryer directly in the aluminum foil because this helps retain moisture and prevents the tortilla from drying out during reheating. You can store burritos in the refrigerator for up to 4-5 days or in the freezer for up to 1 to 2 months without the loss of quality of the ingredients.