Description
A deliciously hearty Carnitas Burrito recipe featuring warm flour tortillas filled with cilantro lime rice, pinto beans, tender carnitas, melted cheese, fresh tomato salsa, and creamy chipotle guacamole. Perfectly balanced with fresh sour cream and cilantro garnish, this burrito makes a satisfying meal ready in just 40 minutes.
Ingredients
Scale
Burritos
- 8 large (burrito-size) flour tortillas
- 1 recipe Cilantro Lime Rice (about 4 cups)
- 2 (15 ounce) cans pinto beans, drained and warmed
- 4 cups Carnitas (slow-cooked pulled pork)
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 2 cups Fresh Tomato Salsa (recipe below or store-bought pico de gallo or salsa roja)
- 1 cup Chipotle Guacamole
- 1 cup sour cream (optional)
- Fresh cilantro for garnish (optional)
Fresh Tomato Salsa
- 2 to 3 medium (1 to 1½ pounds) tomatoes (Roma or tomatoes on the vine), cut into ¼-inch pieces
- ¼ cup finely chopped red onion
- 2 to 3 jalapeño peppers, finely chopped
- ¼ cup finely chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt to taste
Instructions
- Warm the tortillas: Heat a large dry skillet over medium heat. Warm each flour tortilla for 15 to 20 seconds per side until pliable and soft, making them easier to roll without cracking.
- Assemble the burritos: Lay a warmed tortilla flat and spread about ½ cup of cilantro lime rice down the center. Add ½ cup of drained pinto beans using a slotted spoon to avoid excess liquid, then ½ cup of tender carnitas. Sprinkle generously with shredded cheese, then add a spoonful each of fresh tomato salsa and chipotle guacamole. Optionally, add a dollop of sour cream and some fresh cilantro leaves.
- Roll the burritos: Fold in the sides of the tortilla over the filling, then tightly roll from the bottom up, tucking the ingredients in securely to enclose the filling fully.
- Serve: Slice the burrito in half if desired and serve immediately with extra salsa on the side for dipping or topping.
- Prepare the Fresh Tomato Salsa: In a medium bowl, combine the diced tomatoes, finely chopped red onion, jalapeño peppers, and cilantro. Toss with fresh lemon and lime juice, then season with salt to taste. Cover and refrigerate until ready to use, allowing the flavors to meld.
Notes
- Use flour tortillas that are burrito-sized for easier wrapping.
- The carnitas should be cooked and shredded prior to assembly; leftovers work perfectly.
- For the beans, warm and drain well to avoid a soggy burrito.
- You can substitute fresh tomato salsa with store-bought pico de gallo or salsa roja if short on time.
- Sour cream and fresh cilantro garnish are optional but add freshness and creaminess.
- Make the fresh tomato salsa ahead of time to allow flavors to blend.
