This is the next in a series on ways to use left over Barbecued Chuck Roast. This recipe is perfect to make at the campsite because the ingredients are easy to store and the only thing you need to keep cold is the sliced chuck roast itself. The result is a lightly smoky beef burrito. Yum!
Ingredients:
- 1lb Barbecued Chuck Roast
- 1 14.5oz can of diced tomatoes (I used Southwestern Style with green chiles)
- 1 15.5oz can of black beans, pinto beans, or chili beans (I used chili beans in chili sauce so I didn’t need to use extra seasoning)
- 1 1/2 cups of 5-minute rice
- 8 flour burrito shells
- Shredded cheese
Equipment:
- Large Skillet with Lid
- Defrost 1lb of BBQ Chuck Roast or use fresh if you have it.
- Chop the BBQ Chuck Roast into pieces small enough to be comfortable to eat.
Add BBQ Chuck Roast to a skillet heated to medium.
Pour the can of tomatoes and the can of beans into the skillet.
Add rice and water and stir until well blended. Bring up to a simmer.
Cover and turn heat off. Let sit for 5-7 minutes to rehydrate the rice.
Place a scoop of burrito mixture onto a warmed burrito shell. Top with shredded cheese and whatever else you want. Roll up and eat!
Coulda, Woulda, Shoulda’s
- You could make the same recipe with grilled steak, chicken, or pork.
- Add some corn or other veggies to the mixture before adding the rice
- Add hot sauce to the mixture
- Add other spices if you’re not satisfied with the seasoning of the sauce from the beans.
- Add sour cream, ranch dressing, or my favorite — Green Goddess dressing before rolling the burrito
Like this recipe? You should try BBQ Chuck Roast Flatbread Quesadillas
