Roast Pork-and-Veggie Burritos

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Roast Pork-and-Veggie Burritos
  • 6Servings


  • 1 1/2 cups shredded sharp cheddar
  • 4 burrito-size (10-inch) flour tortillas
  • 1 can (15 oz.) black beans, rinsed
  • 1 cup Pulled Pork
  • 1 cup chopped Roasted Peppers
  • 1 cup Rice Pilaf
  • 2 tablespoons EVOO


Sprinkle some cheddar in middle of each tortilla. Layer beans, pork, peppers and pilaf on top; roll up burrito-style. Heat EVOO in extra-large skillet over medium heat; add burritos, tent with foil and toast well on both sides, 5 minutes total.