Cowboy Burritos Recipe

Ingredients

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6 flour tortillas (10 inch)
Mexican seasoning
1 pound pork roast (Mexican seasoned roast pork carnitas, cooked and chopped)
2 cups beans (ranch style, drained)

3/4 cup shredded cheese (Mexican blend cheese)
6 tablespoons sour cream
1/2 large yellow onion (finely chopped)
1 cup barbecue sauce (sweet and smoky barbecue sauce)

Nutritional

Serving Size: 1 (194.3 g)
Calories 267.1
Total Fat - 10 g
Saturated Fat - 4.8 g
Cholesterol - 48.7 mg
Sodium - 870.1 mg
Total Carbohydrate - 24.6 g
Dietary Fiber - 1.5 g
Sugars - 17.6 g
Protein - 20 g
Calcium - 178.7 mg
Iron - 1.1 mg
Vitamin C - 6.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Gently warm tortillas until they become soft and pliable.

Step 2

Divide ingredients into 6 parts and place some in the middle of each burrito, leaving 2-4 inches without ingredients on one side.

Step 3

Fold up the part of the burrito without ingredients over the burrito, then fold the top down and roll burrito, securing with a toothpick if necessary to keep it from unrolling.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For the pork roast, look for Mexican seasoned roast pork carnitas for the best flavor.
For the beans, choose ranch style beans for a unique flavor.

Ingredient substitutions

Substitute black beans for ranch style beans - This substitution will add an extra layer of flavor to the burrito and provide a healthier alternative to ranch style beans.
Substitute vegetable broth for barbecue sauce - This substitution will reduce the amount of sugar and fat in the burrito while still providing a flavorful and savory taste.

Variations

Vegetarian Cowboy Burritos Substitute the pork roast with 1 pound of black beans, cooked and mashed. Use vegan cheese instead of Mexican blend cheese, and replace the sour cream with vegan sour cream.

Veggie Fajita Burritos Substitute the pork roast with 1 pound of bell peppers, onions, and mushrooms, sautéed together. Use vegan cheese instead of Mexican blend cheese, and replace the sour cream with vegan sour cream. Top with salsa for a spicy twist.

Serve with

Mexican Street Corn Salad: This flavorful and colorful salad is the perfect accompaniment to Cowboy Burritos. It's made with fresh sweet corn, tomatoes, cilantro, jalapeno, lime juice, and Cotija cheese. The combination of flavors will balance the smoky and spicy flavors of the burritos, and the crunchy texture of the salad will add a nice contrast to the soft burritos.

Chili-Lime Roasted Potatoes: These roasted potatoes are a great side dish to serve with Cowboy Burritos. They are seasoned with chili powder and lime juice for a zesty and flavorful dish. The potatoes will add a nice crunch to the burritos and the chili-lime seasoning will complement the smoky and spicy flavors of the burritos.

FAQ

Q: How long should I warm the tortillas?

A: Gently warm the tortillas until they become soft and pliable, which should take a few minutes. Do not overheat them or they will become too crisp.

Q: How do I store tortillas?

A: Store tortillas in a sealed plastic bag in the refrigerator for up to a week. To freeze, tightly wrap the tortillas in plastic wrap and place in a freezer bag. They will keep for up to 3 months.

Fun facts:

The dish of Cowboy Burritos is believed to have originated in the Mexican-American border town of San Antonio, Texas in the late 1800s. The dish was popularized by the famous Mexican-American singer and songwriter Selena Quintanilla-Perez.

The dish of Cowboy Burritos is believed to be a favorite of the famous outlaw and gunslinger, Billy the Kid. According to legend, Billy the Kid was known to enjoy the burritos while on the run from the law.