Burritos with pulled pork, red beans and rice
This recipe is made using a Coles Made Easy Slow Cooked Boneless Pork Shank With Mexican Sauce. Another tasty option is to buy a BBQ chicken, shred the meat and mix it with a little taco seasoning or taco salsa.Burritos are a brilliant healthy casual meal. They are so versatile. You can just set out all the ingredients in less than 10 minutes, and let everyone make their own – too easy! Or prepare them all on a tray and keep them warm in the oven until you're ready. Watch the video (below) for how to roll a burrito. When you are good at it, you can get one done in about a minute.Burritos are also great for lunches. See the notes below on keeping and freezing burritos.
Equipment
- oven tray
Ingredients
- 1 pack Coles Made Easy Slow Cooked Boneless Pork Shank With Mexican Sauce, 800g
- 10 Mission Original Tortillas, (because we use their "how to" video)
- 400 g red kidney beans
- 1 pack microwave rice, white, brown or Mexican flavoured
- 200 g shredded pizza cheese
Instructions
- Set the oven to 180°C. Open the tortillas and take the little absorption satchel out of the pack then zap the pack (or how many you need) in the microwave for about a minute. One on its own takes just 10 seconds. You can also prepare tortillas individually, giving them about 30 seconds each side on a hot dry pan.
- Empty pork mix into an oven and microwave-proof dish, cover with clingwrap and place uncovered in the microwave for 4 minutes on high. Meanwhile drain and rinse the red kidney beans and set out the beans and cheese in serving bowls.
- Remove the warmed pork from the microwave and shred using two forks. Place the pork dish in the oven for 10 minutes or until it is hot and ready to serve. Heat the rice in the microwave and transfer it to a serving dish.
- Set the table with all the ingredients and any condiments or salad you might like – see notes. Demonstrate your skill showing all how to roll their own burritos.
Notes
VERSATILE BURRITOS
We deliberately kept this recipe simple to present the easiest base for a lovely meal. We also left out salad items and sour cream, because you can’t freeze burritos made with salad or cream sauces.
BURRITOS FOR LUNCH
After a good burrito night, take a few minutes to use up all the left-overs to make lunches for the next week. Roll them diagonally in foil, starting in a corner and folding in the wings, then freeze them in a zip-lock bag. Transfer to the fridge the night before and heat at work using the microwave and sandwich toaster (or oven).
MAKING BURRITOS INTO A MEAL EVENT
To make “Burrito Night” a thing, just add a few more options, like salad greens, salsa, guacamole, Pico de Gallo, corn, sour cream, jalapeno chillies, capsicum and red onion.
Setting out these foods with tortillas, and shredded barbeque chicken with taco mix is a an easy and inexpensive way to cater for a group. You could even make your own pulled Mexican beef, try – Beef Barbacoa, it’s so easy to make.
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