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Pork and Bean Burritos Recipe

Pork and Bean Burritos Recipe photo by Taste of Home

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I have been making this recipe for 20 years, changing it here and there until this delicious version is now what I serve. It's a favorite for company and family alike. —Sharon Belmont, Lincoln, Nebraska

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Pork and Bean Burritos Recipe

Prep: 20 min. Cook: 8 hours

Yield: 14 Servings

20 480 500

Ingredients

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

Directions

Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from the liquid; stir in beans and chilies. Return pork to the slow cooker; heat through.
Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends 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, unwrap 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 of your choice. Yield: 14 servings.

Nutritional Facts 1 burrito (calculated without optional toppings) equals 320 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 606 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as Pork Burritos in Healthy Cooking June/July 2009, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Pork and Bean Burritos

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Reviewed on Jan. 21, 2013 by sruasonid

Oops, I meant a can of diced tomatoes with green chiles like Rotel. Drained, just a bit. Don't want too much liquid.

Reviewed on Jan. 21, 2013 by sruasonid

Really good recipe. A little spicier helps boost the flavor. I added a finely chopped seeded jalapeno pepper and a bit of chili powder. I'm thinking of throwing in a can (small) of diced green chilis next time, as well. But we all loved it, especially the kids. A winner.

Reviewed on Oct. 10, 2012 by lfrankbz

The kids even ate it!

Reviewed on Feb. 25, 2011 by jbug827

The pork cooked up nicely and shredded easily. Nice and tender, but could've used a bit more flavor for us.

Reviewed on May. 31, 2010 by Frksho9

Wow! I am just starting to cook everyday and was looking for recipes that are not too difficult to make and finding some that taste great as well. This is a recipe that has filled those requirements. Has already been written down and put into my recipe book,will make many times, real easy to prepare.

Reviewed on Dec. 17, 2009 by SladerGator

Tasted okay. You really need to like the flavor of packaged taco mix because that is what it takes like. But the pork was tender and cooked nicely. I will alter this recipe to make the pork roast again.