Chipotle Pork Burritos
8 (8”) flour tortillas
2 tbsp olive oil
½ onion, minced
1 lbs ground pork
1 small zucchini, grated
2 cloves garlic, grated or finely chopped
3 tbsp chipotle in adobo, mashed into paste
1 tsp salt
1 (15 oz.) can black beans
2 cups Chihuahua or Monterey Jack cheese, shredded
Heat a large skillet over medium-high heat olive oil. Add the onion and pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo, beans, and salt. Cook for about 7 to 8 minutes more.
Soften tortillas by placing them in a kitchen towel and microwaving for 10 seconds. On each tortilla pile a little filling and some cheese. Tuck in the sides then wrap and roll the tortilla.
Makes 4 servings.
I only changed a few things. The addition of the onion was mine. The major thing I changed was the beans. Her recipe called for mashing the beans and cooking them in oil. Then she layered her burritos with pork filling, beans, and then cheese. Jim was just mentioning the day before I made this that he really likes whole beans in a burrito. So I decided to leave them whole and just add them to the pork filling. Easier and just as tasty, in my opinion.
You may think the addition of the zucchini is weird. That wasn't me; it was in the original recipe. You can't really taste it very much, so no worries. It just adds pretty color and I'm sure some nutrients of some sort. Rachael also added shredded lettuce to her burritos, but I omitted that. We served ours with sour cream.
You will have to play around with how much chipotle to use. The recipe called for 2 to 3 tbsp and I think I used 3. I think it could have even used more. So you'll just have to taste it as you go.
These are really good and I will definitely be making them again.