Crowd pleasing, healthy, and easy. These burritos are perfect for making ahead and freezing for busy nights. I love burritos, and I especially love burritos that I can freeze and use on busy days. These fit the bill, and make my tastebuds sing. Win-win-win in my book. I promise you will love these if you like BBQ pork, and a savory, tasty, filling, hearty burrito. These are not as easy as some of my meals, but in reality they take a little prep, but not too much work, and are a crowd-pleaser.
- 12 white flour tortillas
- 2 cups black beans
- 1 cup favorite Salsa I love Jack's from Costco
- 1 lb BBQ Pork
- 2 Cups shredded cheese
- 1.5 cups cooked quinoa 1 tsp cumin and 1 tsp garlic salt stirred in for seasoning
Roasted Sweet Potato Mix
- 2 large sweet potatoes peeled and diced
- 1 tsp onion powder
- 1 tsp garlic salt
- 1/2 cup bottled jalapenos
- 1 tbs jalapeno juice (the stuff in the bottle with the jalapenos
- 1 tbs olive oil
- Start by mixing all roasted sweet potato mixture ingredients in a bowl, toss well to coat with the oil and seasonings
- Preheat oven to 450
- Put sweet potato mixture on a baking sheet
- Roast in oven for 25 minutes, stir half way through
- Cook quinoa, season with a little cumin and garlic
- Cook pork in crock pot according to directions here.
- Assemble on top of pancake griddle if eating immediately, put down tortilla, cheese, salsa, quinoa, beans, meat, then roasted sweet potato mixture. When cheese is melted you are done.
- Fold, wrap in foil for easier eating
- If freezing, assemble cold, wrap in foil, on day of eating, place in foil on cooking sheet from frozen of slightly frozen, and cook at 350 for 20-25 minutes.
These are also great with my favorite garnish, avocado! Or you can add some sour cream, extra salsa, or whatever you enjoy most on a big fat burrito!
Be sure to also check out the Healthy Sweet Potato Harvest
Or dip these burritos in this Creamy Buttermilk Tomatillo Ranch: