I keep a stash of homemade burritos in the freezer for my husband to take to work if there aren’t any leftovers from the night before. I decided to pop one in the air fryer to make a chimichanga. So good!
Pork Filling:
2 lb Pork Butt Roast
1 teaspoon Smoked Paprika
½ teaspoon Ancho Chile Powder
1 teaspoon Garlic Powder
Salt and Pepper to taste
2 cups Onion; chopped
2 cups Bell Pepper; cored & Chopped
1 cup Tomato; cored & chopped
4 cloves Garlic; minced
16 oz. Salsa Verde
1 Tablespoon Garlic Powder
1 teaspoon Chile Powder
Salt and Pepper to taste
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Burrito:
16 Burrito Sized Tortillas
15 oz. Queso Cheese Sauce
14.5 oz. Black Beans; drained
14 oz. Sweet Corn; drained
3 cups Mexican Rice
3 cups Mexican Blend Cheese
- Heat a large skillet over medium heat.
- Rinse the pork and pat dry. Place on a cutting board and rub with the ancho powder, smoked paprika, 1 teaspoon garlic powder, salt and pepper. Add a drizzle of olive oil to the skillet and sear the roast on all sides before placing it in an InstaPot or pressure cooker.
- Add another drizzle of oil to the skillet and sauté the onions, peppers and tomatoes until tender. Add in the garlic and continue to cook until fragrant; about 2 minutes.
- Scoop the vegetables over the pork and pour in the salsa verde, garlic powder, Chile powder, salt and pepper. Seal and cook, at pressure, for 1 hour. Release the pressure before shredding the pork and adding the corn and beans.
- Lay out the burritos and add a healthy dollop of queso. Spread it evenly over the tortilla before adding 1/4 cup of the Mexican rice and about 2/3 cup of the pork filling. Top with a sprinkle of cheese and roll tightly.
- Preheat air fryer to 400°F.
- Spritz the burrito lightly with oil and place in the air fryer. Cook for 10 minutes, checking halfway through to make sure the bottom and top are cooking evenly.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 