gregbooras
Moderator
Just another idea to do with leftover pulled pork!
Smoked Pork & Bean Burrito’s
Ingredients:
1 Large sweet onion, diced fine
1 can 4.5 oz. chopped green chili peppers
1.5-2 lbs. smoked pulled pork
2 large potatoes (cook in microwave, cool, remove skin and cut into very small cubes)
2 16 oz. cans black refried beans
2 16 oz. cans refried beans
4 cups shredded cheese (I use mozzarella and cheddar)
1 16 oz. jar of salsa (I like to use mango Habanero Salsa, sweet with heat)
1 T guajillo chili powder (more depending on your taste)
30 large flour burrito tortilla’s
Directions:
In a large bowl add the beans, cheese, salsa, chili powder and the potatoes, mix well.
Next in a large nonstick pan add the chopped onion and chilies and sauté for 4-5 minutes, add meat. Heat everything for another 5 minutes or until very warm. Remove from heat and add to the rest of the ingredients in the bowl.
Next take a tortilla and add about 4-5 heaping tablespoons of filling, place it in the center of the tortilla. Fold the bottom third over the tortilla, then fold in right side, left side and roll it up.
I wrap each burrito with plastic wrap and then put in freezer bags, will keep up to six months.
When fresh you can heat in an uncovered casserole dish at 350 for about 45 minutes – one hour.
If frozen heat in a covered casserole dish for about 60-75 minutes, when done filling will start to ooze out!
Greg
Smoked Pork & Bean Burrito’s
Ingredients:
1 Large sweet onion, diced fine
1 can 4.5 oz. chopped green chili peppers
1.5-2 lbs. smoked pulled pork
2 large potatoes (cook in microwave, cool, remove skin and cut into very small cubes)
2 16 oz. cans black refried beans
2 16 oz. cans refried beans
4 cups shredded cheese (I use mozzarella and cheddar)
1 16 oz. jar of salsa (I like to use mango Habanero Salsa, sweet with heat)
1 T guajillo chili powder (more depending on your taste)
30 large flour burrito tortilla’s
Directions:
In a large bowl add the beans, cheese, salsa, chili powder and the potatoes, mix well.
Next in a large nonstick pan add the chopped onion and chilies and sauté for 4-5 minutes, add meat. Heat everything for another 5 minutes or until very warm. Remove from heat and add to the rest of the ingredients in the bowl.
Next take a tortilla and add about 4-5 heaping tablespoons of filling, place it in the center of the tortilla. Fold the bottom third over the tortilla, then fold in right side, left side and roll it up.
I wrap each burrito with plastic wrap and then put in freezer bags, will keep up to six months.
When fresh you can heat in an uncovered casserole dish at 350 for about 45 minutes – one hour.
If frozen heat in a covered casserole dish for about 60-75 minutes, when done filling will start to ooze out!
Greg
