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Slow Cooker Peruvian Pulled Pork Burritos

It’s feeling a lot more wintery now that January has rolled around, but award-winning Quinola Mothergrain has put together this warming slow cooker Peruvian pulled pork burrito recipe to chase away the chill.

A real crowd-pleaser, this super healthy burrito combines South American superfood quinoa with American-style barbeque.

Quinoa Burrito prep

Ingredients


1 large flour tortilla
75g refried beans
100g red quinoa
Portion of pulled pork (pork belly)
Handful shredded cheddar or pepper jack cheese
2 tbsp guacamole
4 tbsp pico de gallo or salsa
1 tbsp ranch dressing
1 tbsp barbecue sauce
Handful cup corn chips

Method


  1. Slow cook the pork belly as instructed on pack; we recommend using the VonShef 3.5L Electric Slow Cooker
  2. Cook the red quinoa for 14 minutes in simmering water
  3. Spoon the cooked quinoa and pulled pork onto the tortilla; follow with the cheese, guacamole, pico de gallo, ranch dressing and barbecue sauce
  4. Spread the refried beans on top, securing the fillings in the centre of the tortilla
  5. Lightly crush the corn chips and scatter on top
  6. Fold both ends of the tortilla over the centre, then roll the burrito up
  7. Serve with additional pico de gallo and ranch beans

Tried it? Let us know how you got on.

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