Lunch, Saturday May 5: spinach and carnitas enchiladas (leftover burrito filling, corn tortillas, habanero cheddar verde sauce); mixed greens; avocado; yogurt.
When life gives you a burrito, make enchiladas! I like it when I can re-task some leftovers so that I end up with something at least as good as the original. The mexi-cali restaurant we frequent has, like most of its kin, burritos bigger than your head. When we get our plate (it is tempting to call it a platter) the first thing we usually do is cut the burrito in half. We eat half there then take the other half home.
The problem is that the flour tortilla turns into mush from the moisture in the filling and topping. I've been avoiding this by removing the filling(s) and placing them in new flour or corn tortillas. It's no longer leftovers but a new dish as good as the original.
