Pork and Bean Burritos or Mexican Pork Wraps are fast or slow cooked, with ground pork, pork chops or leftovers, freeze great, and an easy dinner or snack!
Pork and Bean Burritos
I always love a delicious dinner option that takes moments to prepare, or can easily be made ahead, and usually leaves no leftovers.
Actually, I am always looking for some leftovers because these simple burritos are excellent to freeze and take out as you need them.
My son Patrick still makes a batch of Pork and Bean Burritos and freezes them individually. This way he can take out as many as needed and they reheat easily.
He loves grabbing one on the go as a small meal or a snack! My son, as you might expect, just microwaves them and loves them just the same!
From the freezer to his stomach in minutes. Yes the microwave is quicker but the oven, which takes a little longer, tastes better in my opinion.
Regardless, I love having these Pork and Bean Burritos around for those moments when you need something fast and tasty.
Mexican Pork Wraps
We make these Mexican Pork Wraps for Taco Tuesday or whatever day I feel like making them!
Unfortunately, now that my son is grown up we don't stick to the routine like we used to! I hate to say it but I am kind of glad in a way.
My son always reminded me, over and over and sometimes over again, about Taco Tuesday because I think this was his favorite food day of the week.
Even though I am glad that I can make these any day of the week now without hearing that it isn't Tuesday, I still miss those little things about my son being young.
Happy to witness the man he is becoming and at the same time sad he is growing up.
Hopefully I am not the only one who feels this way! Actually, I am sure I'm not!
Regardless, these Pork and Bean Burritos are always going to be a family favorite even if my son isn't the one rolling them up! My husband and I just don't do it as perfectly as he did.
My son always took his time and made sure everything was exactly the way he thought it should be. He took so much pride in every one he made, every time he made them.
Sadly, my husband and I just roll these Mexican pork wraps up.
Thank goodness, both ways taste great. My son's just look a lot better and they always will!
Pork Chop Burritos
This recipe can be easily made with pork chops too. I simply make a half batch, or just 2 pork chops from my Simple Skillet Pork Chops recipe.
This fast and fabulous pork chop recipe creates super tasty and tender pork chops in your skillet, delicious just as they are but also perfect for this Pork and Bean Burritos recipe!
All is do is chop, slice, shred or dice the pork chops up and make the pork chop burritos just as the recipe states. You will not be disappointed in the results.
I'm telling you that dinner doesn't get easier than this. Especially with such a tasty result.
Pork Burritos with Leftover Pork
A little trick my grandmother taught me that I will do until I die. If I am making pork chops for dinner I will bake a couple extra just so I can make these Pork Burritos with Leftover Pork the next day.
After dinner, or when the extra pork chops are cooked, I get them ready for the next day and either shred, chop, slice or dice them both. Once cool, I place them in a container or resealable bag until the next day.
This makes preparing the recipe the next day even easier and I urge you to remember her trick and try it at least once. I'm sure you will be using it whenever possible after you see how much time you truly can save.
I mean who has time to waste at any age?
Slow Cooked Pork Burritos
Sometimes I make these pork burritos in my slow cooker and so can you! I have included instructions for using uncooked ground meat and cooked meat.
Both methods will not disappoint!
Prepare your slow cooker with cooking spray.
If Using Ground Meat
Crumble your uncooked ground meat across bottom of your slow cooker.
In a medium sized bowl combine garlic, broth, tomato paste and chili powder.
Add onions, jalapenos, sriracha or hot sauce, if using, drained beans and stir until incorporated.
Pour over top of your ground meat.
DO NOT STIR.
Cover and cook for 2-3 hours on high or between 5-7 hours on low.
Some slow cookers will take longer for the meat to fully cook.
Remove your lid and start to break the ground meat up after about 2 hours on high or 5 hours on low. Just confirm that your meat is done and no longer pink as you are stirring with a wooden spoon.
Once meat is cooked leave lid ajar or off completely to reduce and thicken the sauce.
Look Below to "Thicken if Necessary"
If Using Cooked Meat
Prepare your slow cooker with cooking spray.
In a medium sized bowl combine garlic, broth, tomato paste and chili powder.
Add your chopped, diced or sliced cooked meat, onions, kidney or black beans, jalapenos, if using, and stir.
Pour into your slow cooker.
Cover and cook for 1-2 hours on high or between 3-4 hours on low.
Remove your lid after about 1 hour on high or 3 hours on low.
Stir with a wooden spoon.
Thicken if Necessary
Leave lid ajar or off completely to reduce and thicken sauce.
Once getting ready to serve, turn slow cooker up to high if it is not already.
If sauce does not need to thicken do not add the cornstarch. Just make your burritos.
If there is too much liquid, remove a ladle full of sauce from your slow cooker and place it into a heat resistant measuring cup and add 1 heaping tablespoon of cornstarch. Stir until blended and pour back into your slow cooker.
Stir occasionally while mixture simmers and thickens.
Once thickened, continue on with recipe as normal.
Add peppers 10 to 15 minutes before serving so they don't turn into mush!
Dump mixture into the center of each tortilla, sprinkle jalapenos, if using, and sprinkle with as much cheese as desired, if desired.
Roll up each burrito.
This burrito mixture freezes beautifully too if you decide to save some for another time.
Finishing Your Burritos
You now have two options.
Option 1
You can place rolled burritos in a large skillet, over medium heat for about 5 minutes each side. Place the seam side down so they are less likely to fall apart.
I also spray the burritos with cooking spray before they are placed into the skillet.
After browning each side I sprinkle cheese on one side of the burrito. I love the way it looks and I love cheese.
Option 2
The second option, and my personal favorite, is to preheat your oven to 375 degrees.
Prepare a rimmed baking sheet with tinfoil and cooking spray.
Place burritos on prepared pan and sprinkle some cheese on top of each burrito.
Bake for 15 minutes.
Remove from oven and serve.
Either way you will enjoy these Mexican Pork Wraps!
Ingredients in Pork and Bean Burritos
- ground pork or any ground meat you prefer or have on hand
- onion
- pepper
- garlic
- broth
- tomato paste
- chili powder
- kidney or black beans
- shredded cheese
- large soft tortillas
- jalapeno peppers, sliced or diced, if desired
- hot sauce or sriracha, if desired
How to make Pork and Bean Burritos
In large skillet, over medium heat, place your pork or whatever ground meat or meat you are using.
Using a wooden spoon break up the pork into small pieces while cooking.
Add garlic and onions. Continue to cook until pork is no longer pink.
Add tomato paste, chili powder and cook for a few minutes until incorporated.
Add beans and broth and cook until liquid is absorbed and reduced. I usually simmer for about 10 minutes, stirring occasionally.
Add your peppers in the last few minutes of cooking.
Divide mixture between the number of tortillas you want to make.
Dump mixture into the center of each tortilla, sprinkle jalapenos, if using, and sprinkle with as much cheese as desired, if desired.
Fold ends in and roll as tight as you can.
You now have two options.
Option 1
You can place rolled burritos in a large skillet, over medium heat for about 5 minutes each side. Place the seam side down so they are less likely to fall apart.
I also spray the burritos with cooking spray before they are placed into the skillet.
After browning each side I sprinkle cheese on one side of the burrito. I love the way it looks and I love cheese.
Option 2
The second option, and my personal favorite, is to preheat your oven to 375 degrees.
Prepare a rimmed baking sheet with tinfoil and cooking spray.
Place burritos on prepared pan and sprinkle some cheese on top of each burrito.
Bake for 15 minutes.
Remove from oven and serve.
Either way you will enjoy these Mexican Pork Wraps!
How to Store, Reheat, Make Ahead and Freeze
Storage
You can wrap individual burritos in plastic and keep them in the refrigerator for up to two days.
Reheat
You can microwave them for a minute or two but for best results bake at 350 for 15 minutes or until toasted and heated through.
Make Ahead
Make filling or burritos ahead, wrap with plastic wrap and refrigerate for up to 2 days.
Freeze
Wrap individually in plastic wrap and then tinfoil for up to 3 months. Allow to defrost in fridge overnight, on your counter or in your microwave until ready to heat in oven or microwave.
Easy Mexican Inspired Recipes
Slow Cooker Pork Carnitas (Mexican Tacos)
Slow Cooker Pulled Chicken Tacos
Slow Cooker Cheesy Taco Beef Hash
Easy Slow Cooker Taco Chicken and Rice
Taco Zucchini Beef and Pork Skillet
Pork and Bean Burritos Video
Pork and Bean Burritos
Equipment
Ingredients
- 1 pound pork, ground or any ground meat you prefer or have on hand
- 1 small onion, diced
- 1 sweet pepper, green, yellow, orange or red, cored, diced
- 2 tblsp garlic minced
- 1 cup chicken broth
- 1 can (5.5-6 oz) tomato paste
- 1 tblsp chili powder
- 1 can (19 oz) beans, kidney or black, rinsed, drained
- 2 cups cheese, shredded
- 6-8 large soft flour tortillas
- 1 tblsp vegetable or olive oil
- 1 jalapeno, seeded and diced, if desired
- hot sauce or sriracha, if desired
Instructions
- Get out and measure all of your ingredients.
- Chop your onion.
- Chop your pepper.
- In large skillet, over medium heat, place your pork.
- Using a wooden spoon, break up your pork into small pieces while cooking.
- Add garlic and onions. Add pepper if you don't mind them very soft. Add them later on if you like them to be somewhat crisp.
- Continue to cook until pork is no longer pink.
- Add tomato paste and chili powder.
- Cook for a few minutes until incorporated.
- Add beans and broth.
- Cook until liquid is absorbed and reduced. I usually simmer for about 10 minutes, stirring occasionally. Add peppers when you are almost finished cooking, at about the 5 minute mark.
- Take a moment to taste the mixture and see if it needs anything like hot sauce or sriracha.
- Divide mixture between the number of tortillas you want to make. Dump mixture into the center of each tortilla and sprinkle jalapenos, if using.
- Sprinkle with as much cheese as desired, if desired.
- My burrito usually looks like this.
- Fold ends in and roll as tight as you can.
- You now have two options. For what it is worth, I prefer option 2.
Option 1
- Place rolled burritos in a large skillet, over medium heat for about 5 minutes each side. Place the seam side down so they are less likely to fall apart. I also spray the burritos with cooking spray before they are placed into the skillet.
- After browning each side I sprinkle cheese on one side of the burrito. I love the way it looks and I love cheese!
Option 2 - my personal favorite option
- Preheat your oven to 375 degrees.
- Prepare a rimmed baking sheet with tinfoil and cooking spray.
- Place burritos on prepared pan and sprinkle some cheese on top of each burrito.
- Bake for 15 minutes.
- Remove from oven and serve.
- Serve and enjoy!
Storage
- You can wrap individual burritos in plastic and keep them in the refrigerator for up to two days.
Reheat
- You can microwave them for a minute or two but for best results bake at 375 for 15 minutes or until toasted and heated through.
Make Ahead
- Make burritos ahead and wrap with plastic wrap and refrigerate for up to 2 days.
Freeze
- Wrap individually in plastic wrap and then tinfoil for up to 3 months. Allow to defrost in fridge overnight, on your counter or in your microwave until ready to heat in oven or microwave.
Notes
Amy says
I don't even like burritos normally but I love these so much. I like ti make them a little on the small side so I can make more of them. You are right they freeze great and heat up nice and easy. They are delicious and perfect for my busy schedule. Thanks you KD!!!
Karin and Ken says
As always you’re most welcome. I try my best. I always have some in my freezer and always will. They’re a great snack or meal. All the best. Karin