Best 6 Pork Bean Rice Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pork and beans burritos are a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. Made with tender pulled pork, flavorful beans, and fluffy rice, all wrapped in a warm tortilla, these burritos are sure to be a hit with everyone. This article provides two tasty recipes for pork and beans burritos: the classic recipe and a spicy chipotle version. Both recipes are easy to follow and can be customized to your liking. With step-by-step instructions and helpful tips, this article will guide you through the process of making these delicious burritos at home. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to know to make these mouthwatering burritos.

Here are our top 6 tried and tested recipes!

BEAN AND PORK BURRITOS



Bean and Pork Burritos image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

3/4 cup thawed limeade concentrate
1 tablespoon olive oil
2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
3/4 pound boneless pork loin, cut into thin strips
3 cups chopped seeded plum tomatoes
1 medium green pepper, chopped
1 medium onion, chopped
1/4 cup plus 1/3 cup minced fresh cilantro, divided
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 cup uncooked long grain rice
1 cup shredded Monterey Jack cheese
6 flour tortillas (8 inches), warmed
1 can (15 ounces) black beans, rinsed and drained
6 tablespoons sour cream

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.

QUICK AND EASY PULLED PORK BURRITOS



Quick and Easy Pulled Pork Burritos image

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

1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

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

QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 17

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  • Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  • Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

PORK AND BEAN BURRITOS



Pork and Bean Burritos image

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

1 pound pork, ground or any ground meat you prefer or have on hand
1 small onion, diced
1 sweet pepper, green, yellow, orange or red, cored, diced
2 tblsp garlic minced
1 cup chicken broth
1 can (5.5-6 oz) tomato paste
1 tblsp chili powder
1 can (19 oz) beans, kidney or black, rinsed, drained
2 cups cheese, shredded
6-8 large soft flour tortillas
1 tblsp vegetable or olive oil
1 jalapeno, seeded and diced, if desired
hot sauce or sriracha, if desired

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.

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

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

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

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

Tips:

  • Use day-old rice. This will help the rice to hold its shape better in the burritos.
  • Cook the pork until it is tender. This will ensure that the pork is flavorful and juicy.
  • Use a variety of beans. This will add flavor and texture to the burritos.
  • Don't overstuff the burritos. This will make them difficult to roll and eat.
  • Use a variety of toppings. This will allow everyone to customize their burritos to their liking.

Conclusion:

Pork and bean burritos are a delicious and easy-to-make meal. They are perfect for busy weeknights or for a quick and easy lunch. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.

Related Topics