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Green Chile Pork, Bean, and Cheese Burritos

Green Chile Pork, Bean, and Cheese Burritos
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Green Chile Pork, Bean, and Cheese Burritos
Roasted Green Chile
Adding Green Chiles to Pork
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I love a good bean and cheese burrito. Adding green chile and pork makes it extra special with a bit flavor and a kick.

Making several at a time allows you to have extra for the freezer which you can pop out any time, bake at 350 degrees (177 C), and have yourself a nice, hot meal in no time.

Green Chile Pork, Bean, and Cheese Burritos | Erica Robbin

  • Servings: 8-10 burritos
  • Difficulty: Moderate
  • Print

Yummy and easy to freeze!

These burritos are super satisfying to your soul!


Credit: ericarobbin.com

Green Chile Pork, Bean, and Cheese Burritos

  • 2 cups of cooked pinto beans, lightly mashed, season with salt and pepper as desired
  • 1 1/2 cups cubed pork
  • 1 tablespoon flour
  • 1/4 white onion, diced
  • 1 tablespoon minced garlic
  • 1 cup green chiles, chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1 can cream of chicken soup
  • 2 cups grated cheese, either mild cheddar, longhorn, or pepper jack
  • Drizzle olive oil
  • 8, burrito-sized flour tortillas

Green Chile Pork, Bean, and Cheese Burritos

  1. Cook pinto beans according to instruction, drain slightly, mash lightly, and season. Set aside.
  2. Brown cubed pork in pan on medium-high heat.
  3. Add flour and cook until flour slightly browns and browned bits on bottom of pan are well-incorporated.
  4. Make a well in the center of the pan and cook garlic and onion until lightly brown, then mix everything together.
  5. Add chiles, oregano, cumin, and pepper.
  6. Stir in cream of chicken soup, bring to a boil, then cook on low until heated through.

Assembly

  1. Place a dollop of beans, green chile pork, and shredded cheese on top of each tortilla and fold.
  2. Cook each burrito in a drizzle of olive oil over medium heat until golden.

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Start by preparing your beans

Be sure to check your beans for any rocks and duds, and rinse.

I prefer to soak my beans either overnight or for several hours in water. Do not use salt. You may be tempted to draw flavor into the bean early in the process but salting too early will actually make your beans tough on the outside, so it’s best to season them last.

Cook according to the package.

After the beans have cooked, I drain most of the bean juice, set aside, then lightly mash, adding any of the bean juice as necessary. You can mash them to your desired consistency and add salt and pepper to suit your taste.

Pinto Beans
Pinto Beans Lightly Mashed
Cubed Pork In Pan
Green Chile Pork
Chopped Green Chiles

WHAT’S YOUR FAVORITE BURRITO FILLING? Be sure to share in the comments below!

Green Chile Pork, Bean, and Cheese Burritos
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