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A close-up of a burrito cut in half, showing layers of shredded meat, black beans, rice, avocado, and sauce on a white plate with cilantro and lime.
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Carnitas Burritos

These easy Carnitas Burritos are packed with tender pork, rice, beans, cheese, and fresh toppings, then optionally crisped to golden perfection. Perfect for busy weeknights and a great way to use leftovers!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4 Burritos
Author: Wendy

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.
    Four flour tortillas topped with seasoned ground meat, black beans, and shredded cheese on parchment paper, with bowls of salsa, sour cream, chopped herbs, and lime wedges nearby.
  • Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito.
    Four wrapped burritos are arranged in a rectangular pattern on a sheet of parchment paper, with lime wedges partially visible in the top left corner.
  • 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.