Cuban Pork Wet Burritos

One of the ways I cut cost is by planning different ways to use one hunk of meat. Pork is one of the best multipurpose meats. Check the previous posts on Cuban Pulled Pork and then reincarnate it this way.

Cuban Pork Wet Burritos
6 tortilla shells
1 cup leftover Cuban pulled pork
1 can green enchilada sauce
8 oz. shredded pepperjack cheese
1 can black beans, drained
1 cup cooked white rice
sour cream for topping

Wrap meat, beans and cheese in softened tortilla shells. Put burritos in sprayed baking dish and top with enchilda sauce and more cheese. Heat on 350 for 20 minutes just to heat through and melt cheese. Serve with dollop of sour cream.  Serves 6.

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• Esquire: Turkey Enchiladas: Because Nobody Wants Another Sandwich (esquire.com)
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• Recipe: Curried Chicken and Rice Burritos (seattletimes.nwsource.com)