Carnitas Burrito
1
Published Jul 07, 2025
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Let’s talk burritos—the ultimate handheld comfort food. This Carnitas Burrito is stuffed to the brim with juicy Mexican pulled pork, creamy refried beans, melty cheese, fresh salsa, and chunky guacamole, all wrapped up in a warm flour tortilla for a supremely satisfying bite.
Growing up in El Paso, burritos were simple—just meat, refried beans, salsa, and, if we were lucky, homemade guacamole and cheese. But over the years, I’ve learned there’s more than one way to wrap a burrito. In Colorado, rice is a must. In California? Fries get stuffed right inside. Carbs on carbs? Count me in!
So think of this Carnitas Burrito recipe as a template for building your dream burrito. Add or skip whatever ingredients you like, and make it your own. Then let me know how it turned out in the comments below.
What is a Carnitas Burrito?
A Carnitas Burrito is a rolled flour tortilla stuffed with Mexican pulled pork (carnitas) and a variety of flavorful fillings like refried beans, salsa, guacamole, and cheese. Unlike tacos, burritos are completely enclosed, making them perfect for handheld meals or on-the-go lunches.
Why You’ll Love This Recipe
- Better than takeout. It’s way more flavorful and customizable than Chipotle.
- Meal-prep friendly. Make a batch of carnitas and refried beans, then wrap them up as needed all week long.
- Totally flexible. Swap the fillings, skip the tortilla and make it a bowl—there are no rules!
- Perfect for busy days. These burritos are easy to pack and take on the go for lunch or dinner.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Flour Tortilla: Use large store-bought or homemade tortillas so you can fit in all the goodness.
- Refried Beans: I love creamy refried beans to help “glue” the fillings together. Swap in Instant Pot black beans or slow cooker borracho beans if you’d like.
- Carnitas: Choose from Dutch oven braised carnitas, Coca Cola carnitas, or condensed milk carnitas. I honestly can’t pick a favorite!
- Salsa of Choice: Salsa roja, pico de gallo, and chile de arbol salsa are all amazing.
- Cheese: Optional, but highly recommended. Try melty cheddar, Oaxaca cheese, queso fresco, cotija, or even Tex Mex queso.
- Guacamole: My classic guacamole Mexicano is a go-to, but Hatch green chile guacamole, guacamole al pastor, or “fake” guacamole are fun alternatives.
Note: This recipe has not been tested with all substitutions. If you try something new, let us know in the comments below!
How to Make a Carnitas Burrito
Step 1: Warm the tortilla on a hot griddle or comal until soft and pliable (about 30 seconds).
Step 2: Spread refried beans across the center, just below the middle of the tortilla.
Step 3: Add hot carnitas, followed by cheese, if using.
Step 4: Top with salsa and guacamole to your liking.
Step 5: Fold in the sides, then roll the tortilla tightly into a burrito.
Step 6 (Optional): Seal the burrito by placing seam-side down on a hot griddle until golden, about 2 minutes.
Step 7: Wrap to go by rolling in parchment and foil for easy transport.
Optional Variations
- Colorado-Style Burrito: Add Mexican rice or cilantro lime rice.
- California-Style Burrito: Add a handful of crispy oven-baked french fries (like I make for carnitas fries).
- Breakfast Burrito: Add huevos a la Mexicana for a morning spin.
- Carnitas Burrito Bowl: Skip the tortilla and serve over rice and grilled veggies.
- Smothered Burrito: Top with pork green chili (a Colorado favorite!).
Serving & Topping Suggestions
These burritos are satisfying on their own, but here are a few ways to level them up:
- A drizzle of Mexican crema
- Pickled red onions or spicy escabeche
- Cilantro and diced onion
- Fajita veggies or shredded lettuce
- Serve with agua de jamaica or a Mexican lime chelada on the side
Carnitas Burrito Expert Tips & Tricks
- Warm your tortilla. It’s the key to preventing cracks and tears.
- Don’t overfill. If you’re generous with the fillings, get the largest tortillas you can find!
- Layer smartly. Refried beans help hold everything together. If using whole beans, melt the cheese on the tortilla first.
- Line it up below center. This makes it easier to roll tightly.
Storage & Reheating
- Room Temperature: Wrap in foil and parchment for up to 1 hour if eating soon.
- Refrigerated: Store leftovers in an airtight container for up to 3 days. The tortilla may soften over time.
- Frozen: Assemble and freeze burritos (without fresh toppings) for up to 2 months.
- Reheat:
- Oven: Bake at 375ºF (wrapped) for 15 minutes.
- Microwave: Wrap in a damp paper towel and heat at 50% power for 2–3 minutes. Let rest before eating!
Frequently Asked Questions
To make a restaurant-style carnitas burrito, start with a large flour tortilla and warm it until soft and pliable. Layer the ingredients—refried beans, juicy carnitas, cheese, salsa, and guacamole—just below the center, then roll it tightly. For that authentic touch, griddle the burrito seam-side down until golden and crispy.
Traditional toppings include refried beans, cheese, salsa, and guacamole. You can also add chopped onions and cilantro, crema, shredded lettuce, or fajita-style veggies. For extra flair, try smothering your burrito in green chile sauce or serving it with escabeche on the side.
Yes! Carnitas burritos are freezer-friendly. Assemble and wrap them in parchment and foil, then place in a freezer-safe bag. For best results, skip fresh ingredients like lettuce or pico de gallo and add those after reheating. Frozen burritos will keep well for up to 2 months.
Carnitas themselves aren’t spicy—they’re savory and rich from slow-cooked pork and seasonings. The heat usually comes from whatever salsa or toppings you add, so you can make your burrito as mild or spicy as you like.
Pork shoulder (also known as pork butt) is ideal for making carnitas. It’s well-marbled, tender when braised or slow-cooked, and shreds beautifully—perfect for packing into burritos.
More Recipes
If you tried this Carnitas Burrito or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Carnitas Burrito
Ingredients
- 4 large flour tortillas, warmed
- 1 1/2 cups refried beans, (homemade or store-bought)
- 2 cups hot carnitas, (Dutch oven, Coca-Cola, or condensed milk version)
- 1 cup shredded cheese, (cheddar, Oaxaca, or queso fresco) – optional
- 1/2 cup salsa, (your favorite!)
- 1/2 cup guacamole, (optional)
Instructions
- Heat each tortilla on a griddle or comal until soft and pliable, about 30 seconds.
- Spread about ⅓ cup of refried beans across the center of the tortilla, leaving space at the edges. Top with about ½ cup of hot carnitas, a sprinkle of cheese, a spoonful of salsa, and a dollop of guacamole.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to seal.
- Place seam-side down on a hot griddle to seal and crisp the burrito. Flip once golden, about 1–2 minutes per side.
- Place burrito on parchment paper, then wrap in foil for a road-ready meal.
Notes
- Warm tortillas are less likely to tear and make wrapping easier.
- Carnitas options include: Dutch Oven Carnitas, Coca-Cola Carnitas, or Condensed Milk Carnitas.
- Refried beans help hold everything together, but you can also use whole beans or borracho beans.
- If using fresh toppings like lettuce or pico de gallo, add them just before serving.
- Smother your burrito with green chile sauce for a Colorado-style twist!
Storage Tips
- Fridge: Wrap and store in an airtight container for up to 3 days.
- Freezer: Wrap in parchment + foil and freeze for up to 2 months.
- Reheat: Oven at 375ºF for 15 mins (preferred), or microwave wrapped in a damp paper towel on 50% power until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s more than one way to wrap a burrito…
Do you keep it classic or load it up with rice (Colorado-style) or crispy fries (California vibes)?