Pulled Pork Black Bean Burritos

If you’re looking for a fabulous budget-friendly recipe look no further than these Pulled Pork Black Bean Burritos. They start from humble beginnings, a bit of pulled pork, but never in a million years would you guess these are quickly tossed together from leftovers!

I always make a big batch of these (feel free to cut back if you wish) great for hearty appetites with some left for later or for a make-ahead meal prep situation.

About Pulled Pork Black Bean Burritos:

This barely spicy filling of shredded pork, black beans, and rice is one of my all-time favorites, and bonus: it makes a huge batch for practically nothing! Recipes like this can sometimes fail; a mix of ingredients can be dull and tired. But not this one.

It’s carefully crafted with flavor for days and a burst of spice here and there. The Ro-tel jumps in with its bright tomatoes and vibrant green chiles and the Chipotle weaves throughout, emphasizing the smokiness of the luscious pork.

The spices might seem conservative for such a large batch; they’re just an accent. But the cheese! It seems like a lot (ok, it IS) but it’s somehow just right whether you measure in ounces or like I do, with your heart!

What to Make with Your Burrito Filling:

The pulled pork black bean filling makes fabulous burritos!

• If you love the huge burritos from Moes or Chipotle, this is your recipe! There’s plenty if that’s your thing.
• Wrap in foil – it does something magical that’s often missed in a home version of burritos. Or consider toasting that burrito in a skillet until crunchy on both sides, even better.

The Pulled Pork Black Bean filling makes great tacos, especially oven tacos. I don’t have a formal recipe, but here are the basics:

• Preheat the oven to 375 degrees F. Spray a sheet pan and one side of a corn tortilla with oil. Place the tortillas, oil side down, and add less than you’d think you should of the filling on one side.
• Fold over and bake in the oven for about 10 minutes. When brown and crispy on one side, turn over and crisp the other side. Open and garnish as desired!

Serving:

This is not a spicy filling, just well-rounded, flavorful, and family-friendly. Add more chipotles if you wish or serve with a favorite salsa or two, some mild, some hot, so everyone can choose their poison, so to speak!

My Chipotle’s Copycat Pico de Gallo and never be wrong but my favorite salsa with these burritos is this Fire Roasted Tomatillo Salsa. It’s bright and tangy and the flavor is an incredible combination with the pork.

Making Pulled Pork Black Bean Burritos:

There is nothing to making the recipe! There’s no chopping, one pot, and easy clean up. It’s even easier if you have rice in the freezer, too! Rice that has been frozen is less starchy and actually works better.

The key things to be aware of:

• Don’t simmer the pork till completely broken down.
• To avoid the possibility of any mushiness, once the rice and beans are added, use a big spoon or spatula to gently mix.
• As soon as the mixture is hot, remove from heat, fold in the cheese, and add a lid.
• Overmixing will turn this into a dense filling; it won’t go as far.
• If budget is a big concern, more rice or beans or less cheese can be added. It will affect the overall taste and texture.
• My personal preference is for a full pound of cheese.

The Pork:

It’s not easy to make a small amount of most pork shoulder recipes; get in the habit of stashing some away for future meals. If you don’t have pulled pork, make some! If pork isn’t your thing, try shredded beef.

Here are a few recipes to try: This quick Instant Pot Pulled Pork this easy Slow Cooker Pulled Pork or Brisket Recipe or this dry rubbed Slow Cooker Recipe. We love this Mexican Shredded Pork or Beef.

Leftovers and Meal Prep:

Store the filling in the fridge for up to four days; reheat in the microwave, stopping to gently stir as needed.

Both the filling and burritos made from it freeze well; it is great for meal prep.

• Filling: Freeze in larger sizes or individual portions. Ziplocs, frozen flat, work great. If using a container, place plastic wrap directly over the filling. Thaw overnight in the fridge or reheat from frozen in the microwave.
• Burritos: Make in moderate size; large ones are difficult to reheat. Wrap in plastic and then foil. Add them to a large bag so they don’t get lost. Reheat, wrapped in paper towel for two to three minutes, turning once.

Saving Money on Pulled Pork Black Bean Burritos:

Let’s talk budget tips: You might find great prices, often unadvertised, on some items before Cinco de Mayo. I made the filling, 12 one-cup servings or 24 1/2-cup servings for $6.13 by shopping well.

Tortillas vary so much in size, packages, and price; you’re on your own to find the best deal.

Pork Shoulder:

• Refashioning leftovers is a flex! Divide up these larger roasts after cooking and keep packages in the freezer.
• Pork Shoulder loses about 40 percent when cooked, but it’s still incredibly cheap. Know the highs and lows in your area, pick up at rock bottom, and freeze.
• Best pricing is fall when hogs go to market and a few months before Easter, Thanksgiving, or Christmas. When hams are processed, the rest of the animal has to be moved with great pricing. There will also be sales before Summer Holidays.

Ro-Tel Tomatoes:

• Save by buying store brands or taking advantage of sales.  Discount stores like Aldi or Lidl carry a version, as do most Mexican/Latino markets.
• If not available where you live, sub in diced tomatoes with a small can of green chiles.

Chipotle Chiles:

• At the grocery look for sales before Cinco de Mayo and for sporadic sales, often unadvertised. Neither Aldi nor Lidl carry these.
• A can has about 10 chiles. Freeze the rest in a Ziploc (push them to the bottom and roll them into a tube.) Once frozen it’s easy to break off one or two; microwave first for a few seconds if needed. Bonus: frozen are easier to chop.

Grocery Cheese:

• Know the pricing on cheese and stock up at rock bottom. The best pricing is discount store sales, but if not an option, watch grocery store sales.
• Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be crumbly but still great for casseroles and cooking.

Rice:

• Basic white rice is always cheap; look for the largest bag you’ll use in a reasonable time, but know expiration dates have little value.
• Check the Rice/Pasta aisle, the Mexican Aisle, and the Asian aisle (or markets) as well as discount stores or buyer’s clubs. Always compare price per pound.

Black Beans:

Canned beans won’t break the bank but dried are cheaper.

• Discount grocery stores are great options for canned and usually beat the grocery store sales prices. Better pricing for dried is the grocer; they’re always higher at Aldi or Lidl.
• At the grocery, look for dried beans at a low before or after any holiday where ham is served and before Cinco de Mayo. Sales are usually unadvertised.
• 1 pound of dried beans is roughly the equivalent of three cans. The standard can is 15 ounces (about 1 1/2 cups.) It’s a time saver to cook the whole bag and freeze the extra 1 1/2 cups in a Ziploc.

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