I usually prepare too much food when grilling, which ends up being economical in the long run…if you like leftovers.  Check out the Tilapia with Chipotle Sauce posting for the recipe that makes up most of this leftovers dish.

For fish dishes, I usually get finicky when eating leftovers.  This means I plan to eat my leftovers the very next day, or I just throw it out.  The fish seems to get too “fishy” tasting if you save it for too long.

Ingredients

• Tilapia with Chipotle Sauce (1 fillet leftover)
• Black beans (leftover)
• Rice (leftover)
• Pepper Jack Cheese grated
• 2 Flour Tortillas
• Cholula brand Hot Sauce

Tear the fillet into pieces and put half on each flour tortilla.  Put a spoonful of beans and a spoonful of rice over the fillet.  Grate some pepper jack cheese and sprinkle over the top.  Add Cholula hot sauce to taste.

My method to rolling a good burrito may not be based on a lineage of Hispanic culture, but more of trial and error.  Actually, I am more of a folder than a roller.  I suppose there are better places to learn how to roll a burrito.  Try  Via De Los Santos…my favorite Mexican food restaurant in Phoenix.  They have an authentic atmosphere and inexpensive food that tastes great.   Oh, back to rolling a burrito.

1) Less is more.  Don’t think you can pack all that junk in your burrito that Chipotle’s restaurant can put in a burrito.  If you have been there, you know what I mean.  Those suckers are HUGE!  (But PaPaPa can eat one of those 1000 calorie bombers in one sitting).  In any case, don’t put too much in your burrito.  Instead, have 2 burritos with less stuff.

2) Get your ingredients into a line on the tortilla

3) Make a small fold over the top and the bottom.

4) Take the right portion and fold it to cover your ingredients, then fold the left side over.

The true test to whether you rolled a good burrito is if you can pick it up and eat it with your hands.  That is all that really matters, right?  To all my Mexican buddies, chime in if you have a better method.

Ok, you got it rolled?  This is where I normally tell you to fire up your grill and get your food crispy.  But, if you made it this far though today’s blog, you are probably ready to eat.  Throw it in the microwave for 60 seconds and you are ready to scarf.   Yes, MICROWAVE…..this is in tradition for leftovers, and you don’t expect me to break tradition, do you?

Throw your burritos on a plate with some tortilla chips and maybe a few pepperoccini’s and you have a filling lunch.  Add a margarita, and have yourself a nice spring afternoon.

-GrillDude