Wet Burrito with Pork and Cheese Recipe

Name: Wet Burrito with Pork and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 burritos
Cuisine: Mexican-American
Ingredients: 1 lb pork shoulder, cut into small cubes; 1 tbsp vegetable oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp dried oregano; Salt and pepper to taste; 1 (15 oz) can black beans, drained and rinsed; 1 cup cooked rice; 2 cups shredded cheddar cheese, divided; 4 large flour tortillas (10-inch); 2 cups red enchilada sauce; 1/2 cup sour cream (optional, for serving); Fresh cilantro, chopped (for garnish)

Mexican-American · Main course · 65 min total

Wet Burrito with Pork and Cheese recipe videos

A hearty, saucy burrito filled with seasoned pork, beans, and cheese, smothered in red enchilada sauce and baked to perfection.

20
min prep

45
min cook

4
servings

720
kcal/serving

Ingredients

1 lb pork shoulder, cut into small cubes
1 tbsp vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
Salt and pepper to taste
1 (15 oz) can black beans, drained and rinsed
1 cup cooked rice
2 cups shredded cheddar cheese, divided
4 large flour tortillas (10-inch)
2 cups red enchilada sauce
1/2 cup sour cream (optional, for serving)
Fresh cilantro, chopped (for garnish)

Instructions

In a large skillet, heat oil over medium-high heat. Add pork cubes and cook until browned on all sides, about 5-7 minutes. Remove pork and set aside.
In the same skillet, add onion and garlic; cook until softened, about 3 minutes. Stir in cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute.
Return pork to the skillet, add 1/2 cup water, and bring to a simmer. Cover and cook over low heat until pork is tender, about 20-25 minutes. Shred pork with two forks.
Preheat oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
To assemble burritos: Lay tortillas flat. Divide rice, black beans, shredded pork, and 1 cup of cheese among the tortillas. Fold in sides, then roll tightly.
Place burritos seam-side down in the prepared baking dish. Pour remaining enchilada sauce over the top, spreading evenly. Sprinkle with remaining 1 cup cheese.
Bake for 15-20 minutes, until cheese is melted and sauce is bubbly. Serve hot, garnished with sour cream and cilantro if desired.

Tips

For extra heat, add diced jalapeños to the pork mixture.
Leftover burritos can be stored in the refrigerator for up to 3 days.
Serve with a side of Mexican rice or a simple green salad.

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