- 1-2 c. cooked, shredded pork - any version/leftovers will do, but I love this one
- 1 can black beans - drained and rinsed
- 2-3 c. cooked rice
- 2 cloves garlic, minced
- 1 tsp. lime juice
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. crushed red pepper
- ¼ tsp. ground ginger
- ¼ tsp. black pepper
- 1 tsp. salt
- 1 avocado - pitted, peeled, and diced
- 3 burrito size flour tortillas
Warm the pork. I like to fry it in small batches until crispy to give the burritos extra texture, but you can choose whichever method works best for you. Once the meat is warmed, warm the beans in similar fashion. Keep both warm while you prepare everything else.
Add the rice to a warm pan (or continue with the additions if you are making the rice fresh) along with the garlic, lime juice, cumin, smoked paprika, crushed red pepper, ground ginger, black pepper, and salt. Stir well to incorporate and heat through.
Dice the avocado just before assembling the burritos and heat a panini press to high heat.
To assemble the burritos, spoon about ⅔ cup of the warm pork, ½ cup of beans, ¾ cup of the seasoned rice, and ¼ cup of the diced avocado into the center of the flour tortilla. Fold in two sides then roll the burrito. Repeat to make 3-4 burritos, depending on how much filling you have.
Place the burritos in the panini press and gently close. Cook for 4-6 minutes or until the flour tortillas are lightly browned. Remove from the press, slice in half, and serve.
- Yields: 3-4 servings
- Preparation Time: 20 minutes