These carnitas burritos are made with shredded carnitas, rice, beans, cheese, pico de gallo, guacamole, and lettuce. They're a satisfying meal that comes together quickly for lunch or dinner. Use store-bought or homemade carnitas (made in a Dutch oven or in a slow cooker).
Ingredients
Ingredient Substitutions & Notes
- Shredded Carnitas - Use homemade or store-bought pork carnitas. Leftover carnitas work perfectly for quick burritos.
- Rice - I used cilantro-lime rice for this burrito, but you can also use Mexican rice, or just plain white rice.
- Beans - Pinto beans or black beans both work well. Refried beans can also be used for a creamier burrito filling.
- Cheese - Mexican blend, Monterey Jack, cheddar, or pepper jack cheese all melt well and add great flavor.
Full ingredient list with quantities in the recipe card below
How to Make Carnitas
You can use store-bought carnitas or make your own. I have two ways of making carnitas. One in the slow cooker (about 4 hours), the other on the stovetop (about 2 ½ hours). The results are crispy, juicy pork carnitas perfect for these burritos.
Variations
I used Pico de Gallo, guacamole, and shredded lettuce. Add more or swap these out to make it your own.
- Extra Creamy - Add sour cream or use refried beans for extra richness.
- Swap out Pico de Gallo - You can swap it out for diced tomatoes or salsa, but keep in mind that too much could make it wet.
- Add Spice - Carnitas is not spicy. To add spice, add jalapeños or hot sauce.
- Make it Lighter - Use low-carb tortillas, skip the rice, and add fajita veggies like sautéed peppers and onions.
Common Questions
How to Keep Burritos from Getting Soggy?
Make sure to drain wet ingredients. like beans and pico de gallo, well before adding it to the burrito.
How Do You Reheat a Burrito?
Microwave burritos for a quick meal, or warm them in the oven or air fryer for a crispier tortilla. Cover with a damp paper towel in the microwave to help prevent the tortilla from drying out.
How Do You Fold a Burrito?
Fold in both sides of the tortilla first, then tightly roll the burrito from the bottom up while keeping the fillings tucked inside.
Store and Meal Prep
Store leftover ingredients separately. Wait to make burritos until you are ready to eat them, or if you're making them for work, assemble them in the morning.
Prepared carnitas can be stored in the refrigerator for up to 4 days, making these burritos great for meal prep, lunches, and easy dinners.
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Carnitas Burrito with Pico and Guacamole
Ingredients
- 4 burrito-size flour tortillas
- 1 cup shredded cheese Mexican blend, Monterey Jack, or pepper jack
- 1 cup cilantro-lime rice or white, brown, or Spanish rice
- 1⅓ cups shredded carnitas
- ½ cup pinto or black beans
- 1 cup pico de gallo or diced tomatoes
- ½ cup guacamole
- 1 cup shredded lettuce
Instructions
- Warm a tortilla in a large skillet over medium heat until soft and pliable.
- Place the tortilla on a plate or clean surface.
- Add the fillings down the center of the tortilla: ¼ cup cheese, ¼ cup rice, ⅓ cup carnitas, 2 tablespoons beans, ¼ cup pico de gallo, 2 tablespoons guacamole, ¼ cup lettuce.
- Fold in the sides, then roll the tortilla tightly into a burrito.
- Repeat with the remaining tortillas and fillings.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!