Smokey pulled pork burrito with rice, beans and guacamole
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
Ingredients
- 2 Packets of easy-cook packet rice
- 8 Tortillas
- Leftover pulled pork
- Soured cream to serve
- Crunchy lettuce leaves and coriander to serve
For the tomato salsa
- 150g Cherry tomatoes quartered
- 1 Small onion, halved and finely sliced
- 1 Lime juiced
- sugar (optional)
- A pinch of dried oregano
- A pinch of cumin
For the refried beans
- 1tbsp Olive oil
- 2 Garlic cloves, crushed
- 1 Jalapeno chilli, finely chopped
- 1tsp Ground cumin
- A tin of back beans, drained
For the guacamole
- 2 Avocados, halved
- 1 Lime, juiced
- 1 Jalapeno chilli, finely chopped
- 1 Tomato, deseeded and finely chopped
- A big handful of coriander, leaves and stalks finely chopped
- 2 Spring onions, finely sliced
Method
- STEP 1
Start by making the salsa. Simply mix all the salsa ingredients together and season with a little salt, then set aside.
- STEP 2
Next, make the beans. Heating the olive oil in a frying pan and when warm, add the garlic and chilli, plus a pinch of salt, stirring for about 3 mins. Add the cumin, let it sizzle for about 1 min – making sure it doesn’t burn, then add the black beans, crushing some of the beans with the back of a wooden spoon. Season with freshly ground black pepper and a little more salt, if needed. Continue to heat gently while you make the guacamole.
- STEP 3
To make the guacamole, scoop the flesh out of the avocado halves and into a large bowl. Add the lime juice and season with a pinch of salt, then using a fork, crush the mixture until mostly smooth but with a few lumps. Add the chilli, tomato, coriander, spring onions and freshly ground black pepper, then mix through.
- STEP 4
Heat the rice according to pack instructions. On each tortilla spoon on some rice, then top with pulled pork, the guacamole, refried beans and salsa, plus a dollop of sour cream, lettuce and coriander. Roll up and enjoy!