Carnitas Burritos
Y’all, these Carnitas Burritos are one of my favorite ways to turn simple ingredients into something that feels like a total treat. Whether I’m using up leftover carnitas or grabbing some from the store (because life is busy), this recipe comes together quick and feeds everybody without blowing the budget.
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I make these on those nights when I need dinner on the table fast but still want something filling and satisfying. My kids love loading theirs up exactly how they like, and I love that I can stretch leftover meat into a whole meal—win-win in my book.
If you love easy, family-friendly meals like this, you might also enjoy my Southwestern Chicken Bowl, Instant Pot Chicken Nachos, or Caprese Empanadas. They’re all budget-friendly and perfect for busy weeknights.
Why You’ll Love This Recipe
- Quick & Easy: Everything comes together in about 20 minutes with minimal prep.
- Budget-Friendly: Great way to stretch leftover carnitas into multiple meals.
- Customizable: Everyone can build their burrito just how they like it.
- Restaurant-Style at Home: That crispy tortilla option takes it over the top!
Ingredients
Carnitas Burritos
Equipment
- large skillet
- spatula
- Microwave or second skillet (for warming tortillas)
- cutting board
- knife
Ingredients
- 2-3 cups carnitas store-bought or leftover
- 4 large flour tortillas
- 2 cups cooked white rice or cilantro-lime rice
- 1 cup black beans or pinto beans drained and warmed
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup salsa or pico de gallo
- ½ cup sour cream
- 1 avocado sliced
- ¼ cup chopped fresh cilantro
- 1 tablespoon olive oil optional, for crisping burritos
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Warm the carnitas in a skillet over medium heat until heated through. For crispy edges, spread the meat in an even layer and let it cook undisturbed for a few minutes before stirring. Season with salt and pepper if needed.
- Lay each tortilla flat and spoon about 1/2 cup rice into the center. Top with beans, a generous portion of carnitas, shredded cheese, salsa, sour cream, avocado slices, and cilantro.
- Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito.
- If you prefer a lightly crisp exterior, heat olive oil in a skillet over medium heat and place the burritos seam-side down. Cook for 2–3 minutes per side until golden and lightly crisp.
- Serve warm with lime wedges on the side.
Notes
- Heat fillings before assembling for the best texture.
- Keep burrito fillings centered for easier rolling.
- Roll tightly to prevent ingredients from spilling out.
- Cook seam-side down first when crisping to seal the burrito.
Storage
Storage:Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 3 days. Reheating:
Warm in a skillet over medium heat for the best texture, or microwave in short intervals until heated through. Freezing:
Wrap each burrito individually and freeze for up to 2 months. Thaw overnight before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Wendy’s Tips
- Warm your tortillas before assembling—this keeps them from tearing when you roll.
- Don’t overfill the burritos or they’ll be harder to roll and may fall apart.
- For extra flavor, use cilantro-lime rice instead of plain white rice.
- Let the carnitas sit undisturbed in the pan for a few minutes to get those crispy edges.
- Want a lighter option? Skip the sour cream or use Greek yogurt instead.
- Swap beans or cheese based on what you have—this recipe is super flexible.Warm your tortillas before assembling—this keeps them from tearing when you roll.
- Don’t overfill the burritos or they’ll be harder to roll and may fall apart.
- For extra flavor, use cilantro-lime rice instead of plain white rice.
- Let the carnitas sit undisturbed in the pan for a few minutes to get those crispy edges.
- Want a lighter option? Skip the sour cream or use Greek yogurt instead.
- Swap beans or cheese based on what you have—this recipe is super flexible.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! They’re delicious soft, but crisping just adds a little extra texture.
They’ll be golden brown on the outside and feel slightly firm when pressed.
Flour tortillas work best for burritos since they’re more flexible, but you can make smaller wraps with corn tortillas.
Don’t overfill, fold the sides in tightly, and roll from the bottom up while keeping everything snug.
