My sister has a VERY serious problem.
Her husband refuses to eat leftovers.
Okay, I know that is not a serious problem, but for a busy mom–which my sister is–THAT can be cause for her to stress at times. She can’t make a large meal and say that her family is going to eat on it for days. Or serve her husband leftover dinner for lunch the next day–which, hello, that is my favorite lunch go-to.
Lucky for her, she has a sister who can solve that dilemma.
First, I have told her to STILL make large portions of freezer friendly meals but make them in smaller freezer safe pans and stash one or two in the freezer and serve in a few weeks. Secondly, I have told her to morph her leftovers into new creations.
One of my more popular recipes is Mexican Stuffed Tomatoes that I morph into Sweet Potato Burritos the next day. You have to love when you can take one meal and turn it into a completely new meal with just a few pantry staples. It is also a great way to reinvent leftovers for those of you who may not care to eat the same meal over and over again.
Carnita Burrito Bowls are another GREAT way to cook once and have two completely different meals done with minimal effort.
Now mind you, this recipe is a guideline. If you like corn, add it. Add more beans, or diced peppers and onions–you get the idea. If you don’t have salsa, use diced tomatoes with green chiles I love to finish this with a bit of Greek yogurt to give this mixture a creamy element, but if you could also use sour cream or cream cheese. And if you want to be dairy free, just leave it out altogether. Finally, I serve this over wild rice but quinoa is another great option, as it rolling it up in burritos or lettuce cups. See, this is a VERY versatile recipe!
And the verdict?? Even my high-maitenence brother-in-law (who I love very much) thinks this is a great way to enjoy, gasp, leftovers!
- 2 cups leftover carnita meat (or shredded chicken or ground beef)
- 2 cups pinto beans (or any beans you like)
- 2 teaspoons cumin
- 1 teaspoon minced garlic
- 1 (16 ounce jar) salsa
- ½ cup water
- ½ cup plain Greek yogurt, or cream cheese or sour cream
- cooked rice or quinoa for serving
- cilantro, sour cream, shredded cheese, diced tomatoes and onion if desired for topping
- Mix leftover meat, beans, salsa, cumin, garlic and water together and cook on low for 4-6 hours.
- For the last 30 minutes of cooking, stir in yogurt if using.
- Serve over steam rice and top as desired with sour cream, hot sauce, shredded cheese, cilantro, etc.