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!
Servings 8 Burritos
- 380 g leftover BBQ pulled pork no need to be specific here, any amount will do (see notes)
- 125 ml BBQ sauce either homemade or shop bought
- ½ large red onion finely chopped
- 2 garlic cloves minced or finely chopped
- 1 yellow or red bell pepper
- 250 g cooked brown or mexican style rice see notes below
- ½-1 lime (juice of) to taste
- ½ bunch of fresh coriander (cilantro) finely chopped (see notes)
- 8 large flour tortillas
- 120 g mature cheddar cheese grated
- 1 400g tin black beans drained and rinsed (see notes)
- 2 tablespoon rapeseed oil or olive oil
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.
Finishing touches & serving suggestions
At this point you can wrap your burritos tightly in some aluminum foil to keep them intact and eat as they are (wrap style).
You can lay them in a baking dish, sprinkle over some grated cheese and pop under the hot grill until the cheese has melted. That’s what I have done here. I was making these for the kids and as they like their cheese barely melted, that’s what they got. Feel free to keep these under the grill for longer to brown your cheese a bit more.
If you have any filling leftover but don’t want to make more burritos, simply pour it over burritos arranged in a baking dish, follow with some grated cheese and pop in the oven at 180C/350F/Gas Mark 4 for about 20-30 minutes (depending whether your filling was warm or cold). Burritos with filling inside and out!
For crispy burritos try heating up a little oil in a pan and frying them on both sides until browned and crispy.
Serve your burritos with your choice of toppings! Anything from sour cream, thick greek yogurt, guacamole or lovely salsa will do! Try serving some avocado slices on the side and some extra coriander (cilantro) if you wish!
- Nutritional information is approximate, per burrito without toppings and should be treated as a guideline only.
- Feel free to use any other types of leftover meat you have or forgo meat altogether and upping the amount of veg, rice and beans.
- Leftover rice or microwavable rice pouches are great if you want to save time.
- Feel free to swap coriander (cilantro) for fresh parsley if you are not a fan! I won't tell!
- You can use kidney beans, pinto beans or any beans you like instead of black beans.
- The number of burritos you get will depend on the size of your tortillas and amount of filling used per burrito. If you end up with any filling leftover simply make more burritos, you can always freeze them!
Calories: 431kcal | Carbohydrates: 55g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 950mg | Potassium: 209mg | Fiber: 2g | Sugar: 15g | Vitamin A: 295IU | Vitamin C: 30.1mg | Calcium: 210mg | Iron: 2.9mg