Stuffed with slow-cooked pork, rice, beans, cheese, salsa, and fresh toppings, these loaded burritos are a complete meal in one wrap. Perfect for breakfast, lunch, or dinner, they’re customizable and freezer friendly. Each bite delivers bold Tex-Mex flavors with a balance of protein and spice.
Ingredients
- 3/4 cup thawed limeade concentrate
- 1 tablespoon olive oil
- 2 teaspoons salt, divided
- 1-1/2 teaspoons pepper, divided
- 1-1/2 pounds boneless pork loin, cut into thin strips
- 1 cup chopped seeded plum tomatoes
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1/4 cup plus 1/3 cup minced fresh cilantro, divided
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1 cup uncooked long grain rice
- Cooking spray
- 3 cups shredded Monterey Jack cheese
- 6 flour tortillas (12 inches), warmed
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups sour cream
Instructions
Steps:
- In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate at least 20 minutes.
- For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder, and remaining salt and pepper. Set aside.
- Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm.
- Drain pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through.
- Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream; top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.
