This post may contain affiliate links. Please read my disclosure.
If you haven’t figured it out by now, my family loves almost all Mexican food. I found this recipe over at Food.com many years ago and we fell in love with it. I’ve adapted the recipe just a bit.
This makes a TON and freezes extremely well. We easily get 3-4 meals out of this one. I freeze it in zip-top baggies in amounts that my family generally would eat in one meal. I love that it has the beans built into the recipe.
Mexi-Cali Meat Burritos
1-3lb boneless pork roast trimmed of fat
1 lb dried pinto bean (do not presoak)
4 cups water
3 cloves garlic , minced
2 tbls cumin
2 tbls chili powder
5 tsps dried oregano
1 tsp ground coriander
1/2 tsp cayenne pepper (1/2 to 1)
1 (28 oz) can diced tomatoes, with juice
1 (7 oz) can diced green chilies
1 tbls salt
1/2 tsp black pepper
24 flour tortillas, warmed (24 to 36)
Add all ingredients, except tortillas and condiments, to a large slow cooker. Cook on low for 8-10 hours.
When done, shred the meat. Return meat to slow cooker. It should consistency of chili. Season to taste.
To assemble, place a warm tortilla on a plate, top with meat mixture and desired condiments.
Top with choices of condiments, fold in edges, and roll loosely.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.