Description
A delicious and satisfying Carnitas Burrito recipe featuring warm flour tortillas filled with flavorful cilantro lime rice, savory pinto beans, tender carnitas, melted cheese, fresh tomato salsa, chipotle guacamole, and optional sour cream. Perfect for a quick and hearty meal with vibrant Mexican flavors.
Ingredients
Scale
Main Ingredients
- 8 large (burrito-size) flour tortillas
- 1 recipe Cilantro Lime Rice
- 2 (15 ounce) cans pinto beans, drained and warmed
- 4 cups Carnitas
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 2 cups Fresh Tomato Salsa (see 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 Ingredients
- 2 to 3 medium 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 tortilla for 15 to 20 seconds on each side until they are soft and pliable, making them easier to roll without cracking.
- Assemble the burritos: Lay each warm 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 layer on ½ cup of hot carnitas, a generous sprinkle of shredded cheese, a spoonful of fresh tomato salsa or store-bought salsa, and a dollop of chipotle guacamole. Add sour cream and fresh cilantro if desired.
- Roll the burritos: Fold in the sides of the tortilla to encase the filling, then roll from the bottom up, tucking tightly as you go to completely enclose all the ingredients and form a neat burrito.
- Serve: Slice each burrito in half if preferred, and serve immediately with extra salsa for dipping or topping.
Notes
- Use warm tortillas to prevent breakage when rolling.
- Customize the heat level by adjusting the amount of jalapeño in the salsa and amount of chipotle guacamole.
- For added texture and flavor, you can lightly toast the rolled burrito in a skillet until golden and the cheese melts.
- Leftover burritos can be wrapped individually and refrigerated for up to 2 days; reheat gently to preserve texture.
