Bean And Pork Burritos Recipes

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.

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.

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.

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.

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.

Steps:

• In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in beans, rice and 1 cup salsa; mix well. , Spread about 1/2 cup sausage mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Top with remaining salsa. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

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!