Best 9 Pork And Bean Burritos Recipes

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Pork and bean burritos are a flavorful and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. The combination of tender pork, hearty beans, and a blend of spices wrapped in a warm tortilla creates a meal that is both delicious and filling. With so many variations on the classic recipe, there is sure to be a pork and bean burrito that will tantalize your taste buds. Whether you prefer a traditional Mexican-inspired burrito or a more modern fusion creation, this versatile dish can be tailored to your liking. So grab your ingredients and get ready to embark on a culinary journey that will leave you craving more.

Here are our top 9 tried and tested recipes!

PORK, BEAN & RICE BURRITOS



Pork, Bean & Rice Burritos image

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

SPICE RUB:
2-1/2 teaspoons garlic powder
2 teaspoons onion powder
1-1/4 teaspoons salt
1 teaspoon white pepper
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
BURRITOS:
1 boneless pork shoulder butt roast (3 pounds)
1 cup water
2 tablespoons beef bouillon granules
10 flour tortillas (10 inches)
3 cups canned pinto beans, rinsed and drained
3 cups cooked Spanish rice
Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

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.

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.

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

SLOW-COOKED PORK BURRITOS



Slow-Cooked Pork Burritos image

I have been making these slow-cooker burritos for as long as I can remember, changing the recipe now and then to add variety. This is the version we serve for casual get-togethers with friends. -Sharon Belmont, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 14 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds)
1/4 cup reduced-sodium chicken broth
1 envelope reduced-sodium taco seasoning
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
14 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese

Steps:

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 606mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

BLACK BEAN PORK BURRITOS



Black Bean Pork Burritos image

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

3/4 cup thawed limeade concentrate
1 tablespoon olive oil
2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1 pound boneless pork loin, cut into thin strips
2 cups chopped seeded plum tomatoes
1 small green pepper, chopped
1 small 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 cup uncooked long grain rice
2 cups shredded Monterey Jack cheese
6 flour tortillas (10 inches), warmed
1 can (15 ounces) black beans, rinsed and drained

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.

SHREDDED PORK & REFRIED BEAN BURRITOS



Shredded Pork & Refried Bean Burritos image

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

3 lbs pork shoulder
1 (8 ounce) can refried beans
1 (1 1/4 ounce) packet taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
1 cup sour cream

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

PORK AND BLACK BEAN BURRITOS



Pork and Black Bean Burritos image

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

3 lbs boneless pork roast
1 lb dried black beans
2 dried or fresh serrano peppers
1 cup chicken broth
1 pint diced tomato (or a 14.5 ounce can)
2 tablespoons red wine vinegar
4 teaspoons ground cumin
4 teaspoons dried oregano
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground coriander
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
8 large tortillas
hot sauce, as desired

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

BEAN AND SWEET POTATO BURRITOS



Bean and Sweet Potato Burritos image

Not only does this bean and sweet potato combination take the standard burrito in a delicious direction, but the make-and-freeze option will give you a welcome weeknight dinner or snack solution.

Provided by Becky Rosenthal

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 14

1 small or 1 large dark-orange sweet potato, peeled, cubed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon olive oil
1/2 large yellow onion, chopped
2 cloves garlic, chopped
1 can (15 oz) Old El Paso™ refried beans
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon Dijon mustard
1/2 tablespoon soy sauce
6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2 cups shredded smoked white Cheddar cheese (6 oz)

Steps:

  • Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
  • In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
  • Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
  • Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
  • To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, flavorful beans, rice, and vegetables.
  • Don't be afraid to experiment with different fillings. Pork and beans are a classic combination, but you could also try black beans, pinto beans, or even lentils. You can also add other vegetables, such as corn, peppers, or onions.
  • Make sure to cook the pork thoroughly before adding it to the burritos. This will help to prevent foodborne illness.
  • If you're short on time, you can use canned pork and beans instead of cooking them yourself. Just be sure to rinse the beans well before using them.
  • Serve the burritos with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

Pork and bean burritos are a delicious and easy meal that can be enjoyed by people of all ages. They're perfect for a quick lunch or dinner, and they can also be made ahead of time and frozen for later. With a little creativity, you can easily customize your burritos to suit your own taste preferences. So next time you're looking for a tasty and satisfying meal, give pork and bean burritos a try!

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