Large-and-in-charge burritos stuffed with slow-roasted shredded pork, beans, cheese, salsa, sour cream, rice, spices, and a variety of veggies!
Servings8burritos
AuthorA Cookable Feast
Ingredients
1tbs.cooking oil with high-smoke-point, such as grapeseed
1medium-sizedonion, chopped
2clovesgarlic, minced
2 jalapeños, seeds removed and diced
2medium-sizedtomatoes, diced
3cups cooked pulled pork(See body of post above for link to instructions on how to slow-roast pork.)
2 1/2cupsshredded cheese
1 1/2cupscooked pinto beans
1 1/2cupscooked corn kernels
1 1/2cupscooked rice
1 1/2cupssour cream
1 1/2cupssalsa
1/4cupfresh cilantro, chopped
2tbs.chili powder
1tsp.cumin
1tsp. oregano
1tsp. salt
1tsp.pepper
1/2tsp. garlic powder
1/2tsp.cayenne pepper
8full-sizedflour tortillas
Garnish(es) of your choice: extra salsa, lime wedges, sliced avocado, for instance
Instructions
Preheat oven to 350 degrees.
To a large pot over medium heat, add the tablespoon of oil, onion, and garlic. Sauté a few minutes, until lightly browned, then add jalapeños and tomatoes and cook for several more minutes.
To a large mixing bowl, add these sautéed vegetables along with the pork, one and a half cups of the cheese, beans, corn, rice, sour cream, salsa, cilantro, and spices. Mix well.
Line oven-safe baking dishes with the tortillas. To each open tortilla, add an equal amount of the filling; wrap tortillas around filling to form burritos. Sprinkle tops of the burritos with the remaining cup of cheese.
Let bake until warmed through and cheese melted, about 20 minutes. Then enjoy the meaty, cheesy, hearty goodness!