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Pork and Bean Burritos

Pork and Bean Burritos

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!
Course Appetizer, lunch, Main Course
Cuisine American, Mexican
Keyword bean, best, burrito, easy mexican, pork


  • large skillet
  • rimmed baking sheet


  • 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


  • Get out and measure all of your ingredients.
    Pork and Bean Burritos
  • Chop your onion.
    Pork and Bean Burritos
  • Chop your pepper.
    Pork and Bean Burritos
  • In large skillet, over medium heat, place your pork.
    Pork and Bean Burritos
  • Using a wooden spoon, break up your pork into small pieces while cooking.
    Pork and Bean Burritos
  • 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.
    Pork and Bean Burritos
  • Continue to cook until pork is no longer pink.
    Pork and Bean Burritos
  • Add tomato paste and chili powder.
    Pork and Bean Burritos
  • Cook for a few minutes until incorporated.
    Pork and Bean Burritos
  • Add beans and broth.
    Pork and Bean Burritos
  • 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.
    Pork and Bean Burritos
  • 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.
    Pork and Bean Burritos
  • Sprinkle with as much cheese as desired, if desired.
    Pork and Bean Burritos
  • My burrito usually looks like this.
    Pork and Bean Burritos
  • Fold ends in and roll as tight as you can.
    Pork and Bean Burritos
  • 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.
    Pork and Bean Burritos
  • 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.
    Pork and Bean Burritos
  • Bake for 15 minutes.
    Pork and Bean Burritos
  • Remove from oven and serve.
    Pork and Bean Burritos
  • Serve and enjoy!
    Pork and Bean Burritos


  • You can wrap individual burritos in plastic and keep them in the refrigerator for up to two days.


  • 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.


  • 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.