OK, so I've been writing about CHILE VERDE all week because Javier made such a big batch.
Today we decided to finish it off, and to do so, we made some bean and rice burritos, and then smothered them with the CHILE VERDE, lettuce, tomatoes and cheese.
Not only were they very, very good, but they were also very filling. We started with a nice, big warm flour (whole wheat) tortilla, and filled it with some leftover rice and beans before folding it neatly with all of the ends tucked it. We then placed the BURRITO into the middle of a plate, ladled some hot CHILE VERDE over it, and then garnished the whole thing with the shredded lettuce, diced tomatoes and grated cheese. The cheese we used today happened to be a grated Monterrey Jack leftover from the SOPES we made a day earlier.
We've featured a couple of meals lately that owe their existence to leftovers in the refrigerator. I would love to hear some comments about other ways to "spin" leftovers into delicious, Mexican meals!
No comments:
Post a Comment