2 medium firm, ripe avocados, pared, pitted and diced
Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander
seeds in large Dutch oven. Add just enough water to cover pork. Heat over high heat
to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2
Heat oven to 350 degrees F.
Remove pork from cooking liquid; strain and reserve 2 cup of the liquid.
Place pork on rack in roasting pan. Roast, turning once, until well-browned,
40 to 45 minutes.
Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds.
Combine pork and reserved cooking liquid in medium skillet. Cook and stir over
medium heat until pork is evenly moistened and hot, 3 to 5 minutes.
If not freshly made, soften and warm tortillas.
Reheat beans, if necessary.
For each burrito, place 1/12 of the beans crosswise in a row on lower half of
1 tortilla; spread out slightly. Top with 1/12 each pork, tomato salsa, avocado
and cheese, in that order.
Fold right edge of tortilla over filling; fold bottom edge over filling and loosely
roll up, leaving left end of burrito open.
Place 2 burritos on each serving plate.
Garnish with carrot sticks and scallions; serve immediately.
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