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This easy to make Carnitas Burrito is stuffed with crispy bits of slow cooked pork, cilantro lime rice, black beans, and all your favorite toppings. Packed with rich and complex flavors, these burritos are impossible to resist!

Burritos with carnitas, white rice and beans wrapped in foil and sliced in half.


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All about this Carnitas Burrito

If you’re a fan of Mexican cuisine then you’ve likely heard of carnitas, the tender, juicy, and savory pork that’s a staple of Mexican cuisine. Carnitas are traditionally slow-cooked in lard until it becomes melt-in-your-mouth tender with a crisp outside.

We have recipes for a slow cooker carnitas, and a non-traditional method of Smoked Carnitas.

And when you wrap it up in a warm tortilla, along with some rice, beans, salsa, and guacamole, you’ve got yourself a dinner that the entire family will love.

Ingredients Needed

Ingredients needed to make carnitas burritos laid out on the counter.

How to Make

How to fold a tortilla to make a burrito with rice, beans and carnitas as filling.
  1. Preparing the Tortilla: use a large flour tortilla and heat it briefly on a skillet or comal. This gets the tortilla warm and pliable and easier to work with.
  2. Add the Filling: Add a line of filling to the tortilla, layer rice, beans and meat.
  3. Add Flavorful Extras: this is where you add your favorite salsa, sour cream, guacamole and whatever else you want to add.
  4. Folding the Burrito: Fold the sides of the tortilla in towards the filling, making sure to keep the filling tightly packed. Roll the burrito up from the bottom, tucking the sides in as you go. Keep rolling until you reach the top of the tortilla. Serve seam side down to help hold in place.

Substitutions & Variations

  • Carnitas Bowl: Looking for a low carb alternative, simply ditch the tortilla and add all the fillings to a bowl for a burrito bowl option.
  • Breakfast Burrito: Add Eggs and Mexican Roasted Potatoes to make this a filling breakfast option.
  • Vegetarian and Vegan Options: instead of pork, make your burrito using some Mushroom Carnitas and extra roasted fajita veggies.
Plate with rolled carnitas burritos wrapped in foil and sliced in half, two ends placed up to show the fillings.

Serving Ideas

Storage & Reheating

  • Storage: store the burritos wrapped individually in parchment paper or foil. This makes it easier to reheat.
  • Freezing: store wrapped in foil and in a freezer safe bag or container. Remove to refrigerator to thaw overnight.
  • Reheating: keeping each burrito wrapped in foil, bake in an oven at 350 degrees F for approximately 30 minutes. If you are able to remove the sour cream or guacamole or any other “cold” ingredients before heating do so.

More Tex Mex Recipes

Carnitas Burrito

5 from 2 votes
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Author: Serene
Burritos with carnitas, white rice and beans wrapped in foil and sliced in half.


  • 4 flour tortillas burrito size (10 inches)
  • 3 cups shredded carnitas warm
  • 2 cups Cilantro lime rice cooked and warm
  • 1 15 ounce can black beans drained and rinsed
  • 1 cup Monterey Jack cheese shredded
  • cup sour cream
  • ¼ cup pico de gallo or salsa


  • Prepare the filling ingredients, ensure that the carnitas and rice are warmed. 
  • Warm the flour tortillas by heating on a comal or large skillet over medium/low heat. Just until warm and pliable. 
  • Lay flour tortillas on a clean working surface and layer fillings slightly off center (rice, meat, beans, cheese, salsa and sour cream)
  • Working one at a time roll the tortillas by folding up the bottom, start rolling tightly from one side, fold over the top and continue rolling tightly until completely closed. Place seam side down and continue until all tortillas are rolled. 
  • Serve warm or wrap in foil to save
  • To reheat, place burritos on a large baking tray and bake at 375 degrees for 10 minutes or until warmed through. 


Calories: 878kcal | Carbohydrates: 123g | Protein: 39g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 1565mg | Potassium: 234mg | Fiber: 3g | Sugar: 28g | Vitamin A: 681IU | Vitamin C: 4mg | Calcium: 393mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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1 Comment

  1. Your from Texas you know how too cook…. I find your way’s sound super giveDon me some great ideas