Yield: 8 burritos
1 cup freshly cut corn kernels
1 cup cooked black beans
1 cup carnitas
1 cup pico de gallo, strained to remove excess liquid
1 cup queso fresco, crumbled
8 large (10”) flour tortillas
Rinse and drain black beans to prevent them from staining the other ingredients.
Put a quarter cup of water in a saucepan and bring to a boil Add corn kernels and heat to desired doneness.
Put a quarter cup of water in a saucepan and bring to a boil. Add black beans and heat beans.
Heat carnitas in a frying pan.
Place a tortilla on a flat surface.
Stir together the corn and beans.
Place 4 tablespoons of the corn and beans mixture in the middle of the tortilla.
Place 2 tablespoons of the carnitas over the corn and beans.
Cover carnitas with 2 tablespoons pico de gallo.
Cover the pico de gallo with 2 tablespoons sour cream.
Fold 1′ of each edge of the opposite sides of the tortilla towards the center. Roll the burrito up from the bottom (not folded edge) of the tortilla to the top, creating an approximately 8” wide burrito. Plate.
Traditionally served with guacamole and frijoles.