This meal was the result of a creative use of leftovers. If you want to try to recreate something like it, here's a description of what I did. My friend Kathy ate some at our homeschool co-op where I served it for lunch, and really wanted the recipe. So, here it is...
The first meal was homemade pintos and cheese. (Recipe here.) This is a staple in our home, near weekly, because iivo loves it and it is very cheap.
Also, for Evie's birthday, she wanted these burritos I used to make a lot when we were home for lunches. I would turn the leftover pintos from pintos and cheese into refried beans by coarsely mashing them in a pot on the stove over medium heat and melting in some mozzarella or monterey jack cheese. The burritos she requested involve those homemade refried beans with sauteed zucchini and onions (seasoned with SPG) on homemade whole wheat tortillas.
Those were the preliminary meals which resulted in that Crock Pot leftover meal, which was as follows:
I sauteed some finely chopped onions and peppers in olive oil and SPG. Then I took the extra leftover rice and cooked it, fried-rice style, with that veggie mix and a little, little bit of chicken broth. I also remember throwing in some very finely chopped leftover Hebrew National hotdogs we had from a grill-out earlier in the week, too, and some frozen corn.
I then took those raw ingredients and layered them, lasagna style, in the Crock Pot as follows:
sprayed with Pam to prevent sticking
placed a flour tortilla (store-bought, as it is exactly the same circumference as my Crock Pot)
spread it with a combination of some of the leftover homemade refried beans blended with some salsa (just enough to make it more spreadable)
a layer of the rice blend
a layer of sour cream mixed with chopped green chiles
a layer of grated Mexican/cheddar cheese mix
I then repeated those layers two more times.
I then cooked it all morning on low--about 4 hours, I guess.
The first meal was homemade pintos and cheese. (Recipe here.) This is a staple in our home, near weekly, because iivo loves it and it is very cheap.
Also, for Evie's birthday, she wanted these burritos I used to make a lot when we were home for lunches. I would turn the leftover pintos from pintos and cheese into refried beans by coarsely mashing them in a pot on the stove over medium heat and melting in some mozzarella or monterey jack cheese. The burritos she requested involve those homemade refried beans with sauteed zucchini and onions (seasoned with SPG) on homemade whole wheat tortillas.
Those were the preliminary meals which resulted in that Crock Pot leftover meal, which was as follows:
I sauteed some finely chopped onions and peppers in olive oil and SPG. Then I took the extra leftover rice and cooked it, fried-rice style, with that veggie mix and a little, little bit of chicken broth. I also remember throwing in some very finely chopped leftover Hebrew National hotdogs we had from a grill-out earlier in the week, too, and some frozen corn.
I then took those raw ingredients and layered them, lasagna style, in the Crock Pot as follows:
sprayed with Pam to prevent sticking
placed a flour tortilla (store-bought, as it is exactly the same circumference as my Crock Pot)
spread it with a combination of some of the leftover homemade refried beans blended with some salsa (just enough to make it more spreadable)
a layer of the rice blend
a layer of sour cream mixed with chopped green chiles
a layer of grated Mexican/cheddar cheese mix
I then repeated those layers two more times.
I then cooked it all morning on low--about 4 hours, I guess.
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