This simple but tasty carnitas burrito recipe uses leftover smoked carnitas loaded with your favorite fixins. Plus they are freezer friendly!
I'm a huge fan of Mexican-inspired dishes - from green chicken enchiladas to chorizo tacos to a passion fruit margarita to Instant Pot tamales.
But one thing I've never made at home is a burrito. It just hasn't really crossed my mind to make for some reason. When I'm craving one, I usually just go to Chipotle.
That was until I recently made some smoked carnitas. I had a ton of leftovers and thought it would be perfect for a carnitas burrito. And they didn't disappoint.
Honestly the most work is making the pork carnitas but even that is pretty simple. From there it's basically a meal prep line. So if you're craving a burrito or even looking for a make-ahead meal, this should be at the top of the list.
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Ingredient Notes
- Pork - I mentioned above that I used leftover smoked carnitas, but you can also try my crispy pork carnitas made on the stovetop.
- Tortillas - you want a burrito tortilla which is large enough to hold the all of the filling ingredients.
- Toppings - the beauty of this carnitas burrito is you can use your favorite toppings - from rice to black beans to guacamole to pico de gallo to cheese.
Ingredient Swaps
Like any recipe, you can mix up the ingredients. Some variations include:
- While this recipe is called a carnitas burrito for a reason, you can substitute with another protein like beef or chicken.
- I like white rice, but brown rice can be substituted.
- Black beans are my go-to for a topping, but refried beans can be used too.
- If you don't want pico de gallo, a good homemade salsa works as well.
- I always like using pepper jack cheese, but cheddar or Monterey Jack cheese are great substitutes.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the cilantro with the rice in a medium bowl. Spread some rice and black beans down the middle of the tortilla.
Then add the remaining ingredients. Fold in the opposite sides of the tortilla, then roll up, burrito style. Place seem-side down and wrap in aluminum foil.
FAQs
It means "little meats" and is a Mexican dish where you simmer pork in lard until tender.
I mentioned above that you can add your favorite toppings. Some options include rice, beans, tomatoes, lettuce, sour cream and cheese among others.
It is not as complicated as you think, but you fold the sides over the filling which prevents it from falling out. Then roll the burrito up, tucking in as your roll. This video has a great walkthrough.
I like to make all of the burritos ahead of time and then wrap in aluminum foil. I place in the freezer for up to 3 months and warm up when ready to eat. You can also keep in the fridge for 3-4 days.
Pro Tips/Recipe Notes
- Make sure you warm up the tortillas in the microwave so they are pliable and don't rip.
- 90 second rice is easy to prepare and works great for these burritos.
- While I like homemade guacamole, you can use store-bought to save time. Same for the pico de gallo.
- Buy a block of pepper jack cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
Similar Recipes
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Carnitas Burrito
Ingredients
- 3 cups carnitas, shredded
- 4 burrito tortillas
- 2 cups cooked white rice
- ¼ cup cilantro, chopped
- 1 cup black beans, drained
- 1 cup pico de gallo
- 1 cup guacamole
- 2 cups shredded pepper jack cheese
Instructions
- Heat up tortillas so they are pliable. Mix the cilantro with the cooked rice in a medium bowl.
- Spread ½ cup of rice down the middle of the tortilla. Top with ¼ cup black beans, ¾ cup carnitas, ¼ cup pico de gallo, ¼ cup guacamole and ½ cup of cheese.
- Fold in the opposite sides of each tortilla, then roll up, burrito style. Place seem-side down and wrap in aluminum foil. Repeat with remaining burritos.
Notes
- Make sure you warm up the tortillas in the microwave so they are pliable and don't rip.
- 90 second rice is easy to prepare and works great for these burritos.
- While I like homemade guacamole, you can use store-bought to save time. Same for the pico de gallo.
- Buy a block of pepper jack cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
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