Shredded Beef Burrito

The first time I made a variation of these burritos was simply to give leftovers new life. Feel free to experiment here by using 2-3 cups of whatever meat you have leftover - shred or dice it. You could also add leftover rice or quinoa to the filling. Makes about 8 burritos.

Ingredients
2-3 cups leftover beef pot roast
1 cup frozen corn, thawed (about 1 minute in microwave)
1 tomato, diced
1 cup black beans (or 1/2 - 1 can, drained)
1 1/4 cup salsa, divided (I used hot salsa)
1 1/2 cup grated cheddar or marble cheese
8 whole wheat tortilla shells
2 jalapenos, finely diced (optional)
2 tbsp red onion, finely diced (optional)
cilantro to taste (optional)

Directions
Using two forks, pull pot roast apart, creating shredded meat. 

In a large bowl, mix all ingredients together using only 3/4 cup salsa; set remainder aside.

Heat your George Foreman, which will be used to grill the burritos. (This is not a necessary step, so if you don't have a Foreman grill don't worry. It's just a good way to seal the burritos and, if you ask me, makes them tastier!)

Microwave 1 tortilla shell for 15-20 seconds (so that it is pliable). Add about 3/4 - 1 cup of filling to the the middle of the shell. Fold left and right side into the middle, fold up bottom, then the top, like an envelope. Place burrito on Foreman grill and leave for 1-2 minutes, or until it is golden brown. Repeat until filling is gone.

Use remaining salsa for dipping along with other garnishes you like such as guacamole and or sour cream. Quick and easy, these burritos are a great make-ahead lunch idea.