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Burrito with pork and beans

Pork and Bean Burrito

Fiery Mexico, right in your own kitchen! Easy, quick, and delicious, as always.

Dietrich

Recipe author

Composition / ingredients

Servings:

Pork loin (a standard cutlet—use as much or as little meat as you like)

175

All-purpose flour

Canned beans

200

Garlic

Chili pepper

Flour tortilla (a large flour tortilla; available at any supermarket. If you make burritos, enchiladas, or quesadillas often, buy a bigger pack—12-inch tortillas work great)

Table salt

Cayenne pepper (cayenne or chili is ideal; if you don't have it, use whatever you've got. Adjust the heat to your liking—mine is set to a tolerable level)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 10 % 3 g

Carbohydrates 52 % 16 g

186 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 40 min

Step 1:

Let's get started!
Step 2:

Cover the pork with plastic wrap and pound it thin.
Step 3:

Cut it into thin strips. Season with salt and pepper and dredge in flour.
Step 4:

Finely chop the garlic and toss it into the pan. Add the pork and cook until browned.
Step 5:

Add the beans in tomato sauce to the meat. Stir in the chopped chili and some chili powder, and season again with salt and pepper. Cook until nearly all the sauce has evaporated.
Step 6:

Spoon the filling onto the tortilla and spread it out across the surface.
Step 7:

Roll the tortilla up into a burrito.
Step 8:

Preheat a grill or panini press well and lay the burrito on it.
Step 9:

Close the press for 1–2 minutes.
Step 10:

The tortilla should be lightly toasted and golden.
Step 11:

And that's it—enjoy!