Smoky pork burritos

April 10, 2015

I love cooking, but there are some dishes that, in my opinion, were made for restaurants – dishes that are such a faff to make at home I wonder why anyone who isn’t being paid to cook them can be bothered. Things like hollandaise sauce – which I hold out for until I’m sitting in a fab brunch restaurant with a plate of eggs Florentine in front of me. Beef Wellington, macarons and anything involving filo pastry also fall into this category.

So too does pulled pork and most other long-marinated, slow-cooked meat dishes. Which is why, when it comes to burritos, I keep it simple at home and save the juicy, shouty-flavoured, class-A stuff for trips to DF Mexico.

This pork burrito recipe is a quick and filling weeknight ‘fakeaway’. I’m not saying it’s the best burrito you’ll ever eat, but it certainly does the job for me when I fancy spiky, fresh flavours combined with a good helping of stodge but don’t want to slave over the stove for ages. Also, it has lots of avocado in it, which is always a bonus in my book. As if that wasn’t enough, it makes for fantastic leftovers that are easy to eat al desko – so even if there are only two of you in your household, it’s worth making the whole batch.

Smoky pork burritos |

Smoky pork burritos
Prep time
Cook time
Total time
These tasty burritos are packed with fresh vegetables and zingy flavours - they're perfect on a Friday night instead of a takeaway.
Recipe type: Quick alternative to a takeaway
Cuisine: Mexican
Serves: 4-6
  • For the burritos
  • 200g basmati rice
  • 2 onions, finely chopped
  • 3 garlic cloves, grated
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • large pinch cayenne pepper
  • 400g lean pork mince
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tbsp tomato purée
  • 4-8 flour tortilla wraps
  • For the topping
  • 20 cherry tomatoes, quartered
  • large handful fresh coriander, chopped
  • 4 tbsp Greek yoghurt
  • 1 tbsp extra virgin olive oil
  • For the guacamole
  • 3 ripe avocados, stones and skin removed
  • 2 limes
  • small handful fresh coriander, chopped
  • dash Tabasco (or 1 fresh red chilli, sliced)
  1. First, cook the rice until tender according to the packet instructions. Drain and keep warm.
  2. Meanwhile, fry the onions and garlic in a little oil until softened and slightly browned.
  3. Stir in the spices, then add the pork mince and fry until browned all over, breaking it up into smaller pieces as you cook it.
  4. Meanwhile, for the guacamole, mash the avocados roughly in a bowl. Squeeze in the lime juice and mash again to combine. Stir in the coriander and Tabasco (or chilli), to taste. Season, to taste, with salt. Set aside.
  5. When the pork is cooked through, stir in the kidney beans and tomato purée and cook until heated through. Then stir in the cooked rice.
  6. Mix together the topping ingredients and season well.
  7. Lastly, warm the flour tortillas in a frying pan, one at a time. Place each on top of a sheet of tin foil. Fill the tortillas with some of the rice and meat mixture, leaving one edge free. Add some guacamole, then spoon over the topping. Fold the free end of the burritos over the filling, then roll them up, leaving one end open. Wrap tightly in the tin foil, then serve.
Which dishes do you leave to the professionals? And what do you cook when you want an easy dinner?

P.S. Other great alternatives to a Friday-night takeaway, my favourite healthy fish and chips recipe, and why you should make time for brunch.

Tasty Tuesdays on

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