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Gluten Free Friday: Quick Fix Pulled Pork Burrito Skillet

August 24, 2012

One of the things that we’ve missed in our household since going gluten free is proper burritos.  I have found a couple of different gluten free flour tortillas recipes that are quite tasty, but like most gluten free bread type products, they tear very easily, which doesn’t make for a good burrito cover.   When someone introduced us to the Ivory Teff tortillas from La Tortilla Factory, I thought these might be a good option, and they work great for quesadillas and soft tacos, but still don’t hold up to a full on bending for burritos.  Then I came across this recipe for Quick Fix Beef Burrito Skillet from Kraft Food and Family and immediately loved the concept of a deconstructed burrito.  Everything we love about it flavorwise, but without worrying about a mess on our hands.  I opted to adapt the recipe even further to lighten some of the ingredients and swap the beef for pulled pork.  This makes 2 delicious and hearty servings at  797 and 28.5 grams of fat (or 4 servings at half that if you intend to serve a salad or some other side).


  • 12 ounces roasted pulled pork
  • 1/4 cup taco seasoning (I used the basic taco seasoning mix from Penzeys)
  • 1 cup black beans, rinsed
  • 1 cup Salsa (I used the On The Border medium salsa)
  • 1 cup water
  • 2 wraps gluten free tortillas, cut into 1-1/2-inch pieces (If you’re not GF, just use 2 flour tortillas of your choice)
  • 1 cup 2% fiesta blend cheese
  • 1/3 cup light sour cream (I like Kraft’s Simply Sour Cream)
  • 1 large green onion, chopped


1. Combine first five ingredients.

2. Bring to boil; simmer on medium-low heat 5 min.

3. Stir in tortilla strips.

4. Top with cheese.

5. Remove from heat.

6. Cover. Let stand 5 min. or until cheese is melted.

7. Top with sour cream and onions.

Printable version.


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