Black Bean Pork Burritos Recipes

PORK AND BEAN BURRITO

Steps:

• Mix diced tomatoes with green chile peppers, 1 chopped onion, salsa seasoning mix, salt, and pepper together in a bowl; refrigerate until the salsa flavors blend, at least 1 hour.
• Bring a pot of water to a boil. Cook pork steaks in the boiling water until cooked through, 10 to 15 minutes. Remove pork steaks from water and cut into pieces.
• Heat butter in a skillet over medium heat; cook and stir pork and remaining 1 chopped onion in the hot butter until onion is tender, about 30 minutes. Mix refried beans, burrito seasoning, and 1/2 of the salsa into the pork mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Spoon pork mixture down the center of each tortilla and roll tortilla around the filling. Place burritos in a baking dish. Top burritos with chili and Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Serve burritos with remaining salsa.

BLACK BEAN PORK BURRITOS

Steps:

• In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.

PORK AND BLACK BEAN BURRITOS

Steps:

• Place the pork roast, either frozen or thawed into a crock pot, add a little water or stock to the bottom of the pot and cook on low for 8-12 hours or until very tender and falling apart.
• About 4 hours before your pork roast is done quick soak the beans in a large stock pot according to the package directions (sort, rinse, cover with 12 cups water, boil rapidly for 2 minutes and let sit, covered for 1 hour).
• While the beans are soaking prepare your serrano peppers. If using dried peppers, remove the stems (and seeds if desired - I leave mine in), cover with boiling water and let steep, covered for 30 minutes. Process the peppers and the rehydration liquid in a food processor or blender until finely chopped. If using fresh peppers simply dice them up, again removing the seeds if desired.
• Drain and rinse the beans, return them to the pot and add the chicken stock, peppers, and enough water to just cover the beans. Simmer for about 3 hours or until tender and most of the liquid has been absorbed. Check on the beans periodically to make sure they have enough liquid - you may need to add liquid a couple of times before the beans are tender. (You can add any liquid you want - I add some liquid from the pork roast which is delicious but you could add either water or more stock as well!).
• When beans are finished cooking, add the tomatoes, red wine vinegar, and all the seasonings and stir well to combine. Continue to simmer on the stove over low heat while you shred the pork.
• Shred the pork roast, removing the fat and place the meat in a large bowl. Add the shredded cheeses on top of the pork and pour the finished beans over the cheese. Stir everything together - the hot pork and beans should melt the cheese!
• Place the filling inside the tortialls (you can warm them first if desired - I don't but I do place the wrapped burrito into the microwave with cheese sprinkled on top and microwave it for a minute to melt the cheese and heat everything well!) and serve with hot sauce if desired!

GRILLED BLACK BEAN AND PORK BURRITOS

Steps:

• 1. In Dutch oven combine water, pork, onion and garlic. Bring to boiling reduce heat. Simmer, covered, for 45 minutes or until pork is tender. Drain meat. Discard onion and garlic.*2. Cool meat slightly. Use two forks to shred meat, discarding any fat or cartilage. (If desired, cover and refrigerate for up to 2 days.)3. Use back of spoon to slightly mash beans. Stir in cereal, chile peppers and cumin. Set aside.4. In medium bowl stir together pork and salsa. Spread bean mixture on tortillas. Top with pork mixture, cheese and onions. Fold tortilla edges over filling. Fold in sides. Roll-up, completely enclosing filling. Secure with toothpicks.5. Grill filled tortillas on grill rack directly over medium-low heat about 7 minutes or until lightly browned, turning once. Remove toothpicks. Serve with salsa and sour cream, if desired.*NOTE: If desired, substitute 2 cups shredded cooked pork or chicken for the water, stew meat, onion and garlic. Omit step 1 of the directions. Continue as directed above, starting with step 2.

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

BEAN AND PORK BURRITOS

Steps:

• In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain pork, discarding marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture, 1/4 cup black beans and 2 tablespoons sour cream. Fold sides and ends over filling. Serve with remaining salsa.

BLACK BEAN BURRITO FILLING OR SIDE DISH

Steps:

• In a nonstick skillet over medium-high heat, add olive oil, jalapeno, garlic and onion; Sauté for 2 or 3 minutes.
• Add beans and stir in seasonings and cayenne pepper sauce.
• Reduce heat to low and simmer for 10-15 minutes.

NEW MEXICAN BLACK BEAN BURRITOS

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
• Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.