A first attempt

I'm all about repurposing leftovers. As my Dad says, "you snooze, you lose" and that is definitely the case with fresh food. Today, I had a variety of random things in the fridge that to me screamed "burrito." Burritos make for great lunches because 1) they're portable; and 2) they have an endless combination potential. I chose to use rice, beans, frozen corn veggie mixture, fresh avocado, sour cream and salsa, but you could also substitute quinoa for rice, a leftover meat sauce for the beans, and any kind of frozen veggie mixture for the veggies. I used a whole wheat tortilla, but another great option (if eating at home) is a lettuce wrap.

Without further ado, here's the recipe:

Ingredients (makes one large burrito)

1/2 cup beans (pinto, black, even garbanzo works)

1/2 cup cooked rice (quinoa or other grain is fine too)

1/2 cup frozen veggie mixture (I used Trader Joe's succotash mixture with corn, edamame and red pepper)

1/2 an avocado

1 Tablespoon of sour cream

Salsa to taste

1 tortilla

Directions

- Combine the beans, rice and frozen veggie mixture with enough salsa to wet the mixture slightly. Microwave on high for 3-4 minutes until heated through.

- While that's cooking, cut your avocado in half, reserving one half for another meal, and slice up half of the avocado for your burrito. Set aside.

-Put the tortilla onto a plate and heat in microwave on high for 20-30 seconds (until soft).

- Add the bean-rice mixture to your tortilla, trying to group it together in a small pile on the side of the tortilla closest to you.

- Push the side of the tortilla closest to you over the filling, tucking under as you go. As you do that, tuck in the right and left sides (at the same time), and do one more roll forward of the main body to finish it out.

Now that should give you a nice professional looking burrito- enjoy!