Tex-Mex Pork Burrito with Homemade Fillings
This Tex-Mex burrito is made from scratch with stewed pork, refried beans, coriander-lime rice, and fresh guacamole, all wrapped in a soft tortilla and served on a plate.
Ingredients
- 6-10 flour or corn tortillas medium size
PORK
- 500 g pork
- 1 large onion
- 400 g chopped tomatoes canned
- 2 red bell pepper
- 1 chilli pepper or habanero pepper if you dare :)
- 3 garlic cloves
- 2 tsp oregano
- 1 tsp cumin
- 1 tbsp sweet paprika
- 2 bay leaves
- 2 tbsp coriander leaves
- 1 tsp chilli flakes or mix
- 1/2 tsp cayenne pepper
- salt, pepper to taste
REFRIED BEANS
- 450 g red kidney beans 1x 450ml can
- 1/2 onion
- 2-3 garlic cloves
- 1/2 tsp chilli powder
- 1 tomato ripe
- sunflower oil
- salt, pepper to taste
SIMPLE GUACAMOLE
- 1 soft avocado
- 1/3 tsp salt
- 1 tbsp fresh coriander leaves
- 1 tbsp lime juice
RICE
- 2 cups cooked rice
- 1 chicken or vegetable stock cube
- 1 lime juice
- 2 tablespoons fresh coriander leaves
- salt
OPTIONAL
- 1-2 spring onions
- 200 ml sour cream
- a few tbsp red or green salsa
Instructions
- Pork: Cut the pork into small pieces, coat lightly in flour, and sear in hot oil in batches (about 3 minutes per batch). Set aside.
- In the same pan, sauté onion and finely chopped chilli peppers for 5–7 minutes. Add diced bell peppers and chilli flakes, cook 5 minutes, then stir in garlic during the final minute.
- Add chopped tomatoes, herbs, spices, and enough water to cover. Return the pork to the pot, season, cover and simmer for 45 minutes. Uncover and cook 30 minutes more, until thick and the pork is very tender.
- Rice: Cook long-grain rice in water with a stock cube. Drain, mix with fresh lime juice and chopped coriander.
- Beans: Sauté onion and garlic in oil for 5 minutes. Blend with drained canned beans, chilli, and a splash of water to a thick texture. Return to pan and fry for 3–4 minutes. Season to taste.
- Guacamole: Mash ripe avocado with salt, lime juice, and chopped coriander. Onion is optional.
- Assemble burritos: Warm tortillas briefly in a dry pan. Spread refried beans, add rice, pork, and guacamole. Top with spring onion or sour cream if using.
- Fold the bottom halfway up over the filling, then fold in both sides, leaving the top open like an envelope.
Notes
The total calorie content of the dish is approximately 2800 calories. This is an estimate and will vary depending on the specific products and brands used. If you make 8 filled tortillas, each one contains around 350 calories. The final calorie count per serving will also depend on the size of the tortillas used and how much filling is added to each one.