These were very delicious and satisfying. I really loved making them and always enjoy finding a recipe that can use leftovers. If you have leftover rice and steak, then this would work great. Here’s what I did and how I assembled ours.

Steak Burritos with Black Beans and Rice

Burritos:

1 medium avocado, chopped
1 8-10oz. skirt steak (grilled or cooked the way you like)
1 can black beans
1 cup left over, cooked rice (no flavor, just regular rice)
Salsa
Sour Cream
2 10-12 inch flour tortillas, warmed

Cut steak across the grain and thin. Place it on the flour shell. Pile on black beans, avocados, rice, salsa and sour cream. Roll up and slice down the center. This makes 2 large burritos of more smaller ones. You decide.

Black beans and rice — I just warmed the leftover black beans and rice from the recipe above. I put in 2 T. of salsa and topped it with sour cream on the plate.

I got this recipe from an older “Cooking for Two” magazine. The recipe itself was good, but the salmon I bought was a little less than fresh. It was good, but not as good as you would get up North on the Coast, of course. The rice is an adaptation of a recipe, and I used (admittedly) Uncle Ben’s in the bag.

2 salmon filets
2 T. butter (melted)
2 T. lemon juice (either fresh or bottled)
Salt
3 T. chopped fresh basil

Lightly salt salmon filets and set aside. Add lemon juice and basil to melted butter. Put salmon filets in heavy foil (foil made for the grill). Pour butter, lemon and basil over the fish. Cook on hot grill until salmon is done (about 20 minutes depending on thickness and heat of the grill) You can also bake these at 350 degrees covered in foil in the oven if you do not have a grill available. Bake for about the same amount of time (20-25 min).

Then….

1 bag of Uncle Ben’s Ready to Eat rice, long grain and wild rice flavor (or make your own in your prefer)
1 C. mushrooms (we love mushrooms, so you can cut back a little if you aren’t as crazy about them)
1/2 C. sliced almonds
2-4 T. butter

Melt butter in small skillet, lightly salt or season mushrooms to your liking and saute in butter. Add almonds when mushrooms are half way through (about 2-4 minutes). Add more butter as needed. When mushrooms and almonds are browned well but not soggy, add rice to skillet and heat thoroughly. Serve.

I whipped this up tonight and thought I would share it tonight. I made it to go with the avocado egg rolls. They were great together.

2 green onions chopped
2-4 T. sesame seed oil
4 cups cold day old rice
1 T soy sauce or Maggi’s
2 eggs scrambled and cooked soft (can cook ahead and refrigerate if you would like)

Heat sesame oil in frying pan (NOT a non-stick though) or wok over medium high heat. When oil is hot carefully add rice. Stir gently with a fork for a few minutes until rice is a little brown and warmed thoroughly — be sure to break apart any clumps of rice. Add cooked eggs to the rice and heat thoroughly. Remove from heat and add green onions (do not cook the onions) and soy/Maggi sauce to your taste. Serve immediately. This is a very tasty leftover!