Pulled Pork And Black Bean Burritos
makes 4 burritos
When we have any leftover meat, we tend to make burritos with it. Because it has so much flavor on its own and is already the right size, pulled pork is made for burritos. You could surround it with any number of ingredients. Here, we chose pretty straightforward (but delicious) burrito ingredients.
1 15-ounce can black beans, rinsed and drained
1 small onion, chopped
3 cloves garlic, minced
4 large flour tortillas
2 teaspoons canola oil
1/2 tablespoon thyme
2 tablespoons finely chopped canned chipotle chiles
1/2 cup low-sodium chicken broth
1 cup corn kernels (canned and drained or frozen and thawed)
2 cups cooked white rice
3 tablespoons chopped cilantro
Leftover pulled pork
prep: 5 minutes
total: 20 minutes
colander
large sauté pan
optional: baking dish
1. Drain and rinse the beans, and prep the onion and garlic. Heat the oven to 200F, and put the tortillas inside to warm.
2. In a large sauté pan, heat the olive oil over medium heat. When it is hot and shimmering, stir in the onions and garlic and cook, stirring often, until the onions are translucent. Stir in the thyme, chipotles, beans and broth. Simmer until the liquid is mostly evaporated, 3-5 minutes. Stir in the corn and mix through.
3. Remove the tortillas. Working one burrito at a time, spread a thin layer of rice across the center of the tortilla. Spread a layer of pulled pork on top of the rice. Top with the beans and corn mixture and a sprinkling of cilantro. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
Note: We like these burritos as is, but you could also sprinkle a little cheese on top and cook them. To do so, heat oven to 350F and put the burritos side by side in the baking dish. Sprinkle with a little cheese and cook them for 10 minutes, until the tortillas toast and the filling gets hot.
