Green Chili Burritos Recipe
Green Chili Burritos Recipe photo by Taste of Home
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Green Chili Burritos Recipe

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My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 4-6 servings


  • 1 pound boneless pork, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 cup diced fresh tomato
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 5 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 can (16 ounces) refried beans
  • 10 flour tortillas (6 inches), warmed

Nutritional Facts

2 each: 377 calories, 13g fat (2g saturated fat), 50mg cholesterol, 1022mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 26g protein.


  1. In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender.
  2. Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Yield: 4-6 servings.
Originally published as Green Chili Burritos in Country Pork 1996, p60

Sweet White Wine

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

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gpgilbertdm User ID: 170725 15631
Reviewed Feb. 19, 2011

"We loved this! Works well when doubled too."

egosko1 User ID: 2872506 48463
Reviewed Oct. 12, 2010

"I have made this recipe several times and my family loves it. I add a little more to it to give it some spice."

Isolda User ID: 2915263 15629
Reviewed Apr. 16, 2010

"I used leftover pork roast, shredded, that I simmered with the sauce ingredients. It turned out great!"

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