Burritos are a great way to use up leftovers because they are simple, fast, and delicious. There are a million different ways to fill them. I happened to have leftover pork and rice from a family dinner so decided to turn them into something I could prep and freeze for lunch and snacks later on.
I have included measurements for the ingredients BUT these are pretty loose and can be altered A LOT to fit what you have on hand. Use them as a starting point.
Leftover Burritos
Ingredients
Lime Cilantro Rice
1 - 2 cups cooked rice (I used basmati but any kind is fine)
juice of 1 lime
1/4 cup fresh cilantro, chopped
Pico De Gallo
4 tomatoes, seeded, diced
1/2 cup fresh cilantro, chopped
1 small red onion, finely diced (any onion will do in a pinch)
2 - 4 cloves garlic, minced
1 jalapeno, seeded, diced (or more if you like spicy)
juice of 1 lime
Burrito
12 - 14 8 inch tortillas (or 10 large ones)
3 - 4 cups cooked pork, sliced
(I used pork steak but you can use any cut of pork)
2 Tbsp taco seasoning
1 can refried beans
lime cilantro rice (recipe above)
pico de gallo (recipe above)
Directions
Prepare rice - heat up leftover rice and stir in lime juice and cilantro. Set aside.
Prepare pico de gallo - stir together tomatoes, cilantro, onion, garlic, jalapeno, and lime juice.
Set aside.
Mix leftover sliced pork with the taco seasoning and heat until warm. If you don't have taco seasoning then you can use chili powder and cumin OR leave it off.
Assemble your ingredients together.
Lay a tortilla on a flat surface. Layer a spoonful of refried beans, rice, pice de gallo, and meat in the middle of the tortilla. Be sure to leave space on either side for folding and rolling. DO NOT overfill.
I found it helpful to watch a couple of you tube videos on how to roll a burrito so the filling doesn't spill out. The secret is to definitely DO NOT over fill them.
If you are prepping these for eating later then you can wrap them in tinfoil for freezing.
Plastic wrap will also work. I like tinfoil because it's a little sturdier if you are eating them right away.
I believe I made 8 (8 inch) tortillas and 3 (10 inch) tortillas with the amounts above.
We had half for dinner and then froze the rest.
To reheat them: remove from tinfoil, place in microwave for 2 - 3 minutes to thaw and warm, then place in a lightly oiled pan and fry until golden brown on both sides to crisp up.
I will often fry them when I first prepare them too. I like the tortilla to be a bit crispy. I then rewrap them in the tinfoil to eat them.
It takes a little practice to be able to wrap the burritos up nice and snug. I highly recommend watching a few videos if you are unfamiliar with making them. It also helps to warm your tortillas if you find they are cracking when you wrap them.
If you have a lot of leftovers, burritos are always a good way to use them up!
