Leftover Burritos Carnitas Recipe
Let’s give leftover carnitas a makeover by whipping up carnitas burritos! They’re a hearty dinner that’s easy to customize for everyone in the family. Use leftover homemade carnitas or grab store-bought carnitas for a quick shortcut. Add all your favorite filling ingredients, then crisp the burritos in a skillet for a meal that feels like takeout without the expense.
MEAL PLANNING: If you love pork carnitas, make a double batch! They freeze wonderfully, and you can use them to make this carnitas burrito recipe, plus carnitas tacos, or carnitas casserole. (Makes awesome nachos, too!) Get started by downloading our free meal planning printables.
Why You’ll Love My Recipe
- Easy recipe you can prep in around 15 minutes.
- Skip the takeout – Mexican restaurant-worthy meal right at home!
- Awesome way to cook once and eat twice!
Chipotle’s crispy pork carnitas and burritos calling your name? I get it; the urge to eat out is so overwhelming, but trust me, you have to try this easy burrito recipe! You’re going to love how this makes you the dinner hero and keeps you on your budget!
Related: How to Make Carnitas
Ingredients
- Carnitas: Store-bought or leftover homemade slow cooker or instant pot carnitas; slow-cooked pork shoulder or pork butt with spices, herbs, and orange juice. Scroll down to the recipe card for instructions on how best to reheat them.
- Broth: This helps keep the carnitas from drying out as you reheat them. The leftover cooking liquid is always awesome, but you can also use chicken, beef, or vegetable stock.
- Flour Tortillas: Choose soft, large tortillas so they can hold all the fillings without tearing.
- Rice: Whether you use cilantro lime rice or Mexican rice, it makes the burritos more filling. Plain white rice or Spanish rice are also good options.
- Beans: These are a great way to load up on protein. Black beans or pinto beans both work great. You can also use refried beans if you prefer.
- Pico de Gallo: This is where we add the freshness and a bit of acidity, plus it looks pretty. Use your favorite store-bought or homemade pico de gallo. You can swap this out for your favorite salsa.
- Sour Cream: Makes the burritos creamy and balances the bold flavor of the carnitas.
- Fresh Avocado: Adds richness and makes the burritos even more satisfying. Use sliced or mashed avocado, whichever you prefer. You can also use store-bought or homemade guacamole if you prefer.
- Fresh Cilantro: Gives a bright, fresh flavor. Add some inside the burrito and sprinkle a little more on top before serving. If you don’t care for cilantro, skip it, or use parsley instead.
- Olive Oil: To crisp the burritos in the skillet. This step is optional, but it will give you that restaurant-style finish. You only need a small amount to get a golden, lightly crunchy outside.
- Seasonings: Kosher salt and black pepper bring all the flavors together. Taste your beans, rice, and carnitas before adding extra seasoning to get the right balance. If you love the flavor of cumin, you can sprinkle a little more over your favorite toppings in the burrito.
- Limes: Serve your burritos with lime wedges for a fresh squeeze of citrus right before eating. It brightens up the whole burrito and mimics the citrus in the carnitas.
Recipe Variations
- If your family likes cheesy burritos, add shredded cheese before rolling them up. Monterey Jack, cotija, or queso blanco are all yummy choices.
- Try adding pickled red onions or hot sauce for extra flavor.
- Instead of fresh salsa or pico de gallo, use fresh toppings like chopped tomatoes, diced onions and jalapeños, or shredded lettuce.
- For a carnitas burrito bowl, skip the tortilla and layer all the ingredients in a bowl.
Related: Mexican Fiesta Ideas
Serving Suggestions
Serve these burritos with tortilla chips, salsa, guacamole, or a simple green salad on the side. They also pair well with Mexican street corn pasta salad or a quick fruit salad.
Related: Taco Bar Side Dishes
Frequently Asked Questions
Yes, store-bought carnitas make this recipe even faster. Warm them in a skillet and let the edges get a little bit crispy before assembling the burritos.
Yes, you can serve them right after rolling. Crisping gives a better texture, but the burritos are still delicious without it.
Yes, you can assemble them a few hours ahead and keep them in the fridge. Crisp them in a skillet just before serving.
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Burritos Carnitas
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Ingredients
- 2-3 cups pork carnitas
- 2 tablespoons broth chicken, beef, or vegetable (or leftover carnitas cooking liquid)
- 4 large flour tortillas
- 2 cups cooked rice white, Mexican, Spanish, cilantro, or brown rice
- 1 cup beans drained, rinsed, and warmed
- 1/2 cup pico de gallo or salsa
- 1/2 cup sour cream
- 1 avocado
- 1/4 cup fresh cilantro chopped (optional)
- 1 tablespoon olive oil for crisping the burritos (optional)
- Lime wedges for serving (optional)
Instructions
- Warm the carnitas in a skillet over medium heat with the borth or cooking liquid until hot. For crispy edges, let the pork sit in the pan for a minute or two before stirring.2-3 cups pork carnitas, 2 tablespoons broth
- Warm the rice and beans separately so the burritos heat evenly once assembled.2 cups cooked rice, 1 cup beans
- Pop the tortillas in the microwave for 10 seconds before filling. This makes them less likely to tear.4 large flour tortillas
- Place a warm flour tortilla on a clean surface. Add whatever filling ingredients you want, but be sure to keep the filling near the center to make folding easier.1/2 cup pico de gallo, 1 avocado, 1/4 cup fresh cilantro
- Fold in the sides of the tortilla, then roll it up tightly from the bottom. Set the burrito seam-side down while you finish the rest.
- Heat the olive oil in a large skillet over medium heat. Place the burritos seam-side down and cook until golden and crisp, then turn to crisp the other side.You can also use a hot griddle to sear the burritos.1 tablespoon olive oil
- Serve the burritos warm with lime wedges, extra pico de gallo, sour cream, and cilantro, if desired.Lime wedges, 1/2 cup sour cream
Notes
Ang’s Recipe Tips for the Best Burritos
- Make sure you have burrito-size flour tortillas. This is a must, or you’ll have a mess!
- Warm the tortillas before filling. A quick warm-up in the microwave or skillet makes them softer and easier to fold.
- Try not to overfill the tortillas. It’s tempting, but too much filling makes them hard to roll and more likely to tear.
- To avoid soggy burritos, check the pico de gallo. If it is very juicy, drain off the excess liquid before adding it. Start by crisping the seam side first. This helps seal the burrito closed.
- Use a large skillet or a griddle and avoid crowding the pan. Give each burrito enough space so the outside crisps instead of steaming.
Similar Recipes
If you like Mexican flavors, then next time you’ll also want to try our slow cooker Mexican casserole, shredded beef tacos, or crockpot chicken enchiladas.
