We love having Smothered Pork Burritos for dinner. With this quirky year of the kids being home all day and eating lunch here, I’ve needed good meals for them to eat. My son could live on burritos. Occasionally it feels like he actually does. I often cook several casserole dishes worth at a time so we have some nice fresh–homemade burritos on hand.
To make things easier I occasionally cook up some pork with a bit of onion and BBQ sauce and shred it and then divvy it up and freeze it, so I can pull it out when I’m ready to use some of it My children would prefer it in burritos anyways.
With this recipe I used specialty chives and onion cream cheese but you can use regular as well. I just happened to have that one on hand and it was a great addition. I used leftover rice and you can use any good cheese that melts well. You can also use shredded chicken or turkey instead. Use what you have on hand so you don’t waste food, thus being frugal.
To make the “Smothered” portion of the pork burritos, I used enchilada sauce and sour cream. You could also use strained salsa, various cheese and even guacamole. Whatever works for your family.
You will need an oblong casserole dish, cutting board and knife, large frying pan and spatula. Great recipe to teach your kids how to begin to bake since it has no raw meat involved. I typically have that 14 year old growing teenage boy help me.
Smothered Pork Burritos
- 2-3 Cups Shredded Pork Pre-cooked
- 1 can (15 oz) Black Beans Rinsed and Drained
- 1 Small Yellow Onion, Diced
- 1 Cup cooked rice leftovers works!
- 1 16 Oz Queso Dip Melted
- `1 8 oz Melted Chives and Onion Cream Cheese Use regular if you can find this kind.
- 2 Teaspoon Ground Cumin
- 1/4th Teaspoon Ground Garlic Powder
- 1/4th Teaspoon Ground Onion Powder
- 1/4th Teaspoon Ground Chili Powder
- 1/4th Teaspoon Salt
- 1/8th Teaspoon Ground Pepper
- 12 Flour Flour Burrito Tortillas Always have extra in case you have enough to make more
- 10 Ounce Jar Enchilada Sauce
- Shredded Cheddar Jack Cheese
- 1 Cup diced tomatoes
- 1 tablespoon Butter
- Cooking Spray
- Sour Cream and/or Guacamole
- Preheat the oven to 375.
- In a large frying pan warm up the shredded pork with the chopped onion and rinsed/drained black beans with a tablespoon of butter
- Add the Queso Dip, Cream Cheese and spices. Once warmed up add the cooked rice.
- With a long casserole dish, spray with cooking spray. Stack your flour tortillas on a plate or a serving area and then scoop a spatula worth or two into the tortilla based on how big your tortilla is and how big the first scoop is. You don't want too much to be falling out when you roll it up. You'll want to pour it long wise.
- Fold the two ends inside where you've poured with the spatula. Then roll the burrito (I fold sides in, fold the bottom over to the top nearly at in half and then where that tortilla is already folded I roll it up. You'll want the seam down, so aim the end to where you've folded under the ends. Remember it's okay if it feels like you won't have room. As you place them in, you'll be able to squish them over a bit to add a new one. If I'm making a large batch I use two casserole dishes and just bake one after the other.
- Pour Enchilada Sauce over the burritos, and spread around. Then sprinkle the cheese over it. Bake at 375 for 20 minutes-25 minutes.
- Serve over lettuce with Chopped tomatoes, more shredded cheese, sour cream and anything else you love to put on burritos