Carnitas Burrito

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Whenever I make carnitas, I cook a big batch — partly because the house smells incredible, but mostly because the leftovers turn into the best carnitas tacos, burrito bowls, and yes… this Carnitas Burrito. It’s everything you want in a burrito: rice, beans, crisp‑edged carnitas, and all the yummy toppings tucked into a soft tortilla.

Find the Pork Carnitas recipe here.

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HOW TO MAKE IT

Large Tortilla (1): Soft, sturdy, and perfect for wrapping all the goodness inside. (I used La Banderita.)

Cooked Rice (1/4 cup): Warm, fluffy, and the perfect base layer.

Black Beans (1/4 cup): Creamy, earthy protein that adds balance and heartiness.

Sour Cream (2 tablespoons + 2 tablespoons for topping): Cool, tangy richness that ties everything together.

Pork Carnitas (1/4 cup): Tender, savory, and irresistibly crisp around the edges — the star of the burrito.

Grated Cheese (1/4 cup): Melty, creamy goodness that softens into every layer.

Guacamole (2 tablespoons): Fresh, bright, and ultra‑creamy. (Recipe linked.)

Salsa of Your Choice (2 tablespoons): A juicy, flavorful hit that adds brightness and moisture.

Pickled Red Onions (a few rings): Tangy, vibrant pops of color and crunch.

Lime Wedges (2): A final squeeze of brightness that wakes up every bite.

Fresh Cilantro, Finely Minced (pinch): Herbaceous lift that finishes the burrito beautifully.

HOW TO MAKE IT

Preheat oven to 350°F. Warm the tortilla for 10–15 seconds in the microwave or in a skillet until it’s just warmed through. This makes the tortilla more pliable so it won’t break when you fold it.

Layer cooked rice over the tortilla, then the black beans, followed by the sour cream. See the images below for how to layer such that the tortilla can be wrapped correctly (see notes for instructions on wrapping).

Next, layer on the carnitas (recipe here) and cheese. Optional toppings and garnishes: guacamole, sour cream, pickled red onions (recipe here), limes, cilantro.

WRAP THE BURRITO

It can be challenging to correctly wrap a burrito if you haven’t done it before.

Guidelines for a tightly wrapped sandwich or burrito (Love & Lemons has a great visual guideline here):

Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.

  1. Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.

  2. With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.

  3. Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.

Yield: 1

Carnitas Burrito

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Ingredients

Instructions

  1. 1 large tortilla (I used La Banderita)
  2. 1/4 cup cooked rice
  3. 1/4 cup black beans
  4. 2 tablespoons sour cream
  5. 1/4 cup cooked pork carnitas (recipe here)
  6. 1/4 cup grated cheese
  7. Cheese
  8. …Bake at 350°F 20 mins.
  9. Top w...
  10. Guac
  11. Sour cream
  12. Pickled red onions
  13. Limes
  14. Cilantro
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