SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crispy Pork Burritos

Makes: 10 servings
Prep 25 mins Bake 350°F 20 mins
Crispy Pork Burritos
  • 1 17  ounce package  refrigerated cooked pork roast au jus
  • 1 16  ounce jar  salsa
  • 1 16  ounce can  refried beans with green chilies
  • 1 1 1/2 ounce envelope  burrito seasoning mix
  • 10  10-inch flour tortillas
  • 8  ounces  shredded Colby and Monterey Jack cheese or cheddar cheese
  •  Bottled salsa (optional)
  •  Dairy sour cream (optional)

1. Preheat oven to 350 degree F. Discard au jus from pork roast or reserve for another use. Cut pork into bite-size pieces (should have about 2 cups pork pieces).

2. In a large skillet combine pork pieces, the 16-ounce jar salsa, the beans, and dry burrito seasoning mix. Cook and stir over medium heat until heated through.

3. Meanwhile, wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften.

4. To assemble, place 1/2 cup of the meat mixture onto each tortilla, just below the center. Sprinkle with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure rolled tortillas with wooden toothpicks, if necessary. Place burritos on a baking sheet, seam sides down.

5. Bake in the 350 degree F oven about 20 minutes or until heated through. Remove and discard toothpicks. If desired, serve with additional salsa and sour cream. Makes 10 servings.

Nutrition Facts (Crispy Pork Burritos)
  • Servings Per Recipe 10,
  • cal. (kcal) 347,
  • Fat, total (g) 13,
  • chol. (mg) 50,
  • sat. fat (g) 7,
  • carb. (g) 34,
  • fiber (g) 4,
  • pro. (g) 21,
  • sodium (mg) 1232,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe