HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Bean Burritos
Pork & Bean Burritos

Pork & Bean Burritos

with Mild Mexican Yoghurt

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Pork is seriously good in burritos – it’s rich and has plenty of flavour, and is just great with spice. We’ve infused yoghurt here with mild Mexican spice seasoning. The result? Dangerously good if we do say so ourselves.

Tags:Kid FriendlyEgg FreeKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people


brown onion

1 packet

pork strips

2 clove


1 sachet

Mexican spice mix


1 tin

red kidney beans

1 tub

Greek-style yoghurt


1 packet

flour tortillas

(ContainsGlutenMay be present Soy)



½ bag

baby spinach leaves

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2020 kJ
Fat13.7 g
of which saturates3.2 g
Carbohydrate40.6 g
of which sugars6.7 g
Dietary Fibre0 g
Protein43.3 g
Cholesterol0 mg
Sodium746 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Potato Masher
Small Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely slice the brown onion, peel and crush the garlic, drain and rinse the red kidney beans, dice the tomatoes, and wash the baby spinach leaves.


Heat the olive oil in a medium frying pan over a medium-high heat. Cook the brown onion or 4-5 minutes, or until softened. Add the pork strips, garlic and 3⁄4 of the sachet of mild Mexican spice mix and cook for a further 5-6 minutes, or until the pork is cooked through. Stir through the red kidney beans for 2 minutes, or until heated through. Season to taste with salt and pepper. Remove from the heat. Mash the beans with a fork or potato masher. This will give the beans a nice chunky texture.


Meanwhile, combine the Greek yoghurt and a pinch of the mild Mexican spice mix in a small bowl. Season to taste with salt and pepper. Taste and add extra spice if needed. Set aside.


Heat the flour tortillas in a sandwich press or microwave for 10-15 seconds, or until heated through.


To serve, divide the bean and pork mixture between the tortillas. Top with diced tomato, baby spinach leaves and a drizzle of Mexican spiced yoghurt. Wrap up the tortillas and dig in!