We cooked way more than we could eat at our last barbecue! So I decided to make some delicious burritos out of the leftover pork ribs, and throw in some of my homemade barbecue sauce. Adding in Mexican rice to add some extra flavor really worked out great! My daughter Rachel is a picky eater, so I was proud to hear her say, “I didn’t know it was delicious!”😀
Ingredients:
To make the rice:
- 2 cups uncooked long grain rice
- 3 roma tomatoes
- 1 medium sized onion
- 2 cloves garlic
- 1/2 cup cilantro
- 1 jalapeño, seeded (optional)
- 1 tsp tomato bouillon
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup water or chicken stock
For the filling:
- 4 cups pork ribs meat, chopped or shredded (I mixed in some leftover brisket too!)
- 1 cup barbecue sauce
- 2 cups scrambled eggs
- 2 cups cooked black beans
- 3 cups shredded cheese
- 2 cups Mexican rice
- 1/2 tsp ground black pepper
Directions:
- In a blender, add the tomatoes, onion, garlic, cilantro, and jalapeño. Blend until smooth.
- In a heated pot, add oil and rice. Saute the rice until opaque.
- Add the tomato bouillon, cumin, coriander, salt, and pepper. Mix for a few minutes until the spices are aromatic.
- Add the pureed tomato mixture and water. Stir until well combined.
- Cover with lid. Bring to a boil and simmer until the rice is cooked. Allow to cool.
To assemble:
- In a big bowl, add all the ingredients for the filling.
- Mix thoroughly until well combined.
- Place a tortilla on a flat surface and add about one cup of the mixture (depending on the size of your tortilla) on the middle of the tortilla.
- Wrap the tortilla (refer to the picture below).
- Wrap in foil and bake until heated through.
- Serve with red salsa (recipe available here on my site).
- Enjoy!
