Repurposing Leftovers: Red Beans and Rice in to Bean Burritos

Last week, I made Slow-Cooker Red Beans and Rice, following this Southern Living recipe.  I’ve made this about three times, and it’s always delicious.  The only thing I do differently than the recipe is that since I have trouble finding andouille sausage, I use kielbasa – and I cook that separately in the oven (because it does not hold up in the slow cooker – lesson learned).

This make a lot of beans, so we had quite a bit leftover with no more sausage.  What to do with those beans???

Last night – for my first Meatless Monday – I repurposed them into Bean Burritos, adapted from this Martha Stewart recipe.  I love that she tells you how to freeze these.  As a bonus, I had made a corn side dish to take to a potluck on Easter, and we had some leftovers from that as well that I was able to use.

Here’s my adapted recipe:

Bean Burritos

  • 1/2 C uncooked rice (should make 1 C cooked)
  • 1 C water (or how much according to directions on rice)
  • 1 Tbsp chopped cilantro
  • 1 Tbsp lime juice
  • Leftover beans from Red Beans and Rice (I had about 3 C of beans)
  • 1/2 can Enchilada Sauce
  • 1/2 Tbsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Leftover corn (recipe includes corn, cream cheese, green chiles, and butter – tried to drain the melted cream cheese from the kernels)
  • 8 Burrito size tortillas (I like Mission’s carb-balance whole wheat ones)
  • 2 C shredded cheese
  • Sour Cream
  • Salsa

I used Garlic and onion powders instead of the real things because I was short on time.  I skipped the jalapeno because the beans, cooked in creole seasoning, already had some spice.

  • Add rice, water, cilantro, and lime to sauce pan.  Cook according to directions on rice package.
  • Heat up left over beans in sauce pan;  stir-in enchilada sauce, cumin, garlic powder, and onion powder.
  • Heat up leftover corn (if no leftover – follow Martha).
  • Assemble burritos:  lay one tortilla flat; spread 1 Tbsp sour cream down the center (if desired); spread 1/8 C rice over sour cream, followed by 1/3 C +/- bean mixture, and 1/8 C corn; sprinkle on 1/4 C shredded cheese and salsa if desired; fold ends of tortilla, the roll into burrito.
  • Enjoy or freeze for later!
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Repurposing Leftovers: Boiled Potatoes to Potato Soup

After a few days of cramming for my ARE exam and eating away from home because I couldn’t spare the time to cook (or clean for that matter), I was ready for both to be over.   My exam was Monday (won’t find out if I passed for 3 to 6 weeks….), so back to our regular schedule.

One of those crazy stressed out days of studying I did manage to set up the Crockpot for a stress-free meal at home.   I made Crockpot Roast with potatoes and carrots.  There are several variations of this, but the staples of the recipe are roast, potatoes, carrots, and a sauce of at least Lipton Onion dry Soup Mix, cream of mushroom soup and water.  I admittedly didn’t pay much attention when I was peeling and washing potatoes, but after all the roast and carrots were gone, we still had a ton of leftover potatoes.

What to do with leftover cooked potatoes?  Last night I made them into Loaded Potato Soup.

I started with a recipe I found at Skinnytaste.com, then modified it a bit.  I was happy with the way it turned out.  Here’s my soup recipe:

  • 1 Tbsp Butter
  • 1 Onion – chopped
  • Leftover potatoes, mashed – estimating 1.5C mashed
  • 1 ½ C Milk
  • 1 ½ C Chicken Broth
  • ½ C Sour Cream
  • Salt and Pepper – I go light on the salt, heavy on the pepper – my preference
  • 1 tsp Oregano
  • Bacon – fried and crumbled – for topping
  • Shredded Cheddar for topping

 

  • Melt butter in large pot over medium heat.
  • Sautee onions in butter until transparent.
  • Add leftover potatoes, milk, and chicken broth; bring to a boil.
  • The original recipe said to use an immersion blender to blend soup.  I don’t have one, so I just used my potato masher to smash them a little more.
  • Add salt, pepper, oregano and sour cream; simmer for 5-10 minutes.
  • Serve and top with bacon and shredded cheddar (and chives, but I didn’t have any).

 

A couple of other options for repurposing I looked into were mashed potato casserole, salmon and potato cakes (wasn’t too sure about that combo) or potato salad…but I love soup, so it won.

Repurposing Leftovers: Chicken Tacos into Chicken Tortilla Soup

I love my Crockpot.  In fact, I love the slow cooker so much that I wore out my first one (but it WAS just a cheap one from Big Lots).  We got a nicer one as a wedding gift  – bigger and with a timer. But here’s what I really like about it:  dinner is ready when I get home from work.

Last week, I made one of my favorite Crockpot recipes:  Martha Stewart’s Slow Cooker Chicken Tacos.  I use a few chicken breasts rather than the thighs that she suggests, and we always have lots of leftover meat – more than we need for lunch the next day.  So what to do with the leftover cooked chicken?

Well, last night, I turned the leftover chicken into Chicken Tortilla Soup, using the Pioneer Woman’s recipe.  We topped it with sour cream, avocado, and black olives (and cheddar cheese on the huband’s).  YUM!

Now we have leftover soup to eat for a few meals.

I love repurposing leftovers almost as much as I love my Crockpot.  I dream of creating a cookbook that incorporates how to use the leftovers, among other things.