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Photo of Pulled pork and bean burritos by WW

Pulled pork and bean burritos

13
Points®
Total Time
2 hr 40 min
Prep
25 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
Wrapped in a warm tortilla, this slow-cooked meat is infused with flavour and delectably tender. Shredded red cabbage adds a splash of colour and nutrition

Ingredients

Olive oil

1 tbs

Pork scotch roast, raw

400 g

Brown onion

1 medium, chopped

Garlic

2 clove(s), crushed

Ground cumin

1 tsp

Ground chilli

1½ tsp

Tomato paste

2 tbs

Chicken stock

¾ cup(s), (185ml)

Canned red kidney beans, rinsed, drained

400 g, rinsed, drained

Red cabbage

2 cup(s), (150g), finely shredded

Carrot(s)

1 medium, cut into thin strips

Red capsicum

1 medium, cut into thin strips

Snow pea sprouts

100 g, trimmed

Lime juice

1 tbs

Flour tortilla(s)

8 small, flour, (8x20cm)

Instructions

  1. Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a medium non-stick frying pan over high heat. Cook pork, turning, for 5 minutes or until browned. Set aside.
  2. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant. Stir in tomato paste and stock. Spoon mixture over the base of a medium baking dish.
  3. Place pork on top of onion mixture. Cover with foil and bake for 2 hours or until very tender. Uncover and cool slightly. Using 2 forks, shred pork. Add beans and stir to combine.
  4. Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl. Heat tortillas following packet instructions. Divide pork mixture among tortillas. Top with cabbage salad and roll to enclose filling. Serve.

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