Pork Burritos 4.28.09

Pork Burritos

2 cups shredded leftover pork roast
1/2 cup water
4 tsp chili powder, divided
2 tsp cumin
1 can Dark Red Kidney Beans, drained
4 oz (more or less) Chive & Onion Cream Cheese
1 cup shredded Cheddar
4 large flour tortillas
1 cup Cheez Whiz
Shredded lettuce, Diced Tomatoes, Salsa, Sour Cream, and/or Crushed Tortilla Chips

Combine the pork, water, 3 tsp chili powder, the cumin and the kidney beans in a 10" iron skillet over medium heat. Cook about 20 minutes, uncovered. Drain in a colander, reserving about 1/2 cup of the cooking liquid in the skillet.

Spread cream cheese over flour tortillas, sprinkle each with 1/4 of the cheddar cheese. Top with 1/4 of the pork mixture (down the middle of the tortilla) and roll up. Place each one, seam side down in a baking dish.

Add the Cheez Whiz and 1 tsp chili powder to the remaining liquid in the skillet and heat until the Cheez Whiz is melted and the mixture is well combined. Pour over the burritos and bake at 400^ for 25 minutes. Serve with the lettuce, tomatoes, etc.

This makes 4 large servings or 8 normal ones! I'm freezing half, so we'll see how it reheats one night in the future!

My opinion: This was good, but not spicy enough. And, of course, it would taste much better with real cheese instead of Cheez Whiz!