Pulled pork and bean burritos
13
Points®
Total time: 2 hr 40 min • Prep: 25 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Wrapped in a warm tortilla, this slow-cooked meat is infused with flavour and delectably tender. Shredded red cabbage adds a splash of colour and nutrition
Ingredients
Olive oil
1 tbs
Pork scotch roast, raw
400 g
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Ground chilli
1½ tsp
Tomato paste
2 tbs
Chicken stock
¾ cup(s), (185ml)
Canned red kidney beans, rinsed, drained
400 g, rinsed, drained
Red cabbage
2 cup(s), (150g), finely shredded
Carrot(s)
1 medium, cut into thin strips
Red capsicum
1 medium, cut into thin strips
Snow pea sprouts
100 g, trimmed
Lime juice
1 tbs
Flour tortilla(s)
8 small, flour, (8x20cm)
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a medium non-stick frying pan over high heat. Cook pork, turning, for 5 minutes or until browned. Set aside.
2
Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant. Stir in tomato paste and stock. Spoon mixture over the base of a medium baking dish.
3
Place pork on top of onion mixture. Cover with foil and bake for 2 hours or until very tender. Uncover and cool slightly. Using 2 forks, shred pork. Add beans and stir to combine.
4
Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl. Heat tortillas following packet instructions. Divide pork mixture among tortillas. Top with cabbage salad and roll to enclose filling. Serve.
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