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A big meaty burrito always rescues dinner. These are stuffed with crispy pork, melted cheese, and buttery avocado. Roll them through a hot pan to get that golden crust.
What You Get
Slow-roasted pork shoulder (carnitas)
Cooked brown rice
Shredded jack cheese
Pico de gallo
What You’ll Need
Hot sauce (optional)
In a frying pan over medium heat, warm 1 tablespoon vegetable oil. Add the carnitas and sauté until warmed through and crispy, about 10 minutes. Use a fork or tongs to shred the meat. Season to taste with salt.
Rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season to taste with salt. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado.
To build the burritos, place the tortillas on plates, and fill with the warm carnitas, beans, rice, cheese, avocado, and pico de gallo. Dab with hot sauce, if you want a kick. Tuck in the ends and roll it up snugly.
Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm.
Contains: milk, wheat.