Notes — Freezes really well and is great in big double or quadruple batches. There’s a 20+ year old tradition of adding peanut butter to the last burrito because my 9th grade English teacher Mr. Purdy did it when he was in college. Insane. Beware the “peanurrito” if you dare to include it. Also need to update this a little. You don’t really need plastic wrap. I just let them cool on a pan then repack them in the original tortilla bag. (400 kcal/burrito)

Ingredients

• 2 lbs pinto beans
• 6 cups pork broth
• 2 lbs pork roast
• 1 large can jalapeños
• 2 large (7oz) cans green chili (diced)
• 1 bottle of green taco sauce
• 2 jars green chili salsa (Robert’s is traditional)
• garlic salt
• salt
• tortillas
• sharp cheddar cheese (optional)

Instructions

1. Combine beans and pork broth in an instant-pot. Ensure there is enough water to cover the beans twice-over. Cook them for 1.5 hours, or until the beans are soft.
2. Cube the pork, cutting off any fatty pieces.
3. Add the cubed pork to the pot, cook two more hours (add more water if all ingredients are not covered).
4. Add all of the remaining filling ingredients and let simmer for 1 hr.
5. Roll burritos with sharp cheddar (to taste).
6. Wrap in plastic wrap and freeze extras.