Family Meals (Part Deux): “Burrito Plethora”

Having a family of three means keeping things creative with the food we buy so we use it up before it goes bad.  As much as shopping at the Farmers Market gives you the freshest options, sometimes there’s just not a choice so what works for us is breaking down meals that we can re-use some foods over the course of the week.  We had a small gathering of friends for Cinco De Mayo and as usual my habit of having too much food for the occasion rang true. This is embedded in my DNA from my mother’s side  😉  Thankfully, our taco party leftovers from Sunday were easily turned into burritos for three for Tuesday family meal feasting!

One thing that keeps it fresh is the guacamole recipe (found here on The Poetry of Living) which can be made ahead and divided. The mix can be added later to the avocado so it doesn’t turn brown. There is always extra that can be spread out with some fresh ones for another meal (usually up to 3 days.)

For the rest of the burrito it’s a simple mix of fixings. Here’s what we did for ours:  we used the leftover black beans, BBQ chicken and salsa verde from the taco party. With a slightly warmed burrito size flour tortilla (I used Mission), add freshly cooked spanish rice (Near East box mix is all natural and great), organic monterey jack shredded cheese, and shredded iceberg lettuce to the black beans, chicken and salsa verde.  Rolled tightly and cut in half, add your favorite topping of either guacamole or sweet mango salsa and you have another filling family meal.