Pork & Black Bean Burritos

Pork and black bean burritos are the answer to “what do I do with leftover pork roast” on a weeknight. Finely chopped cooked pork meets a can of seasoned black beans, fresh garlic, and hot sauce, all heated in the microwave and rolled into warm tortillas with the usual suspects: sharp cheddar, salsa, scallions, cilantro, and a dab of sour cream.

This is weeknight cooking done right. The filling takes 5 minutes in the microwave, and the key is stirring halfway through so the pork and beans heat evenly instead of developing hot spots that boil over.

Warming the tortillas under a damp paper towel is the small move that makes a big difference. Cold tortillas crack when rolled, and dry warmed tortillas still tear. The damp towel creates just enough steam to keep them pliable.

Use pork with some fat on it, not lean tenderloin. Dry pork will make a dry burrito no matter how much salsa or sour cream you pile on. Shoulder or loin roast leftovers work especially well.

Kitchen Tips

• Chop the pork fine, not shred. Fine chop distributes through the beans so every bite has meat and legume.
• Sharp aged cheddar carries flavor better than mild. Mild cheese gets buried under cumin and chili.
• Don’t overfill. Half a cup of filling is the sweet spot for a burrito that rolls clean and doesn’t split.
• Drain the beans but save a splash of liquid. If the filling looks dry after heating, stir some back in.

Variations

• Swap pork for shredded chicken or carnitas leftovers. Same technique, same result.
• Add diced avocado or guacamole as a topping for richness.
• Toast the rolled burritos in a dry pan for 2 minutes per side to get crisp, griddled edges.