Leftover Potroast Burrito's

• 4 cup leftover shredded or small chunked pot roast
• 1 cup leftover small cubed potatoes
• 1 cup leftover thin sliced baby carrots
• 1 3/4 cup pan juices from pot roast or beef broth
• 1 envelope taco seasoning ( about 1.25oz)
• 5 large burrito shells
• 1 can refried black beans
• 2 medium diced tomatoes
• 1/2 small head shredded lettuce
• 16 oz tub sour cream
• 12 oz shredded cheddar cheese (or cheese of choice)
• 1 jar salsa ( size doesn't matter)

1. In a large skillet add pot roast, potatoes, carrots and juice/broth.
2. Heat until boiling.
3. Add taco seasoning.
4. And stir well.
5. Boil until its starting to thicken.
6. Then reduce heat to simmer and cook until almost all juices are gone.
7. Transfer to a serving bowl and set aside.
8. Warm burrito shell.
9. This is what I do.. to make shell soft, and workable and warm..
10. I place a bowl of boiled water in lower shelf of microwave then place a shell on the top rack and microwave for 30 seconds.
11. This essentially steams your shell.
12. Place shell on a large plate.
13. Spread heated refried beans on entire shell in a thin layer.
14. Sprinkle cheese across entire shell as much as desired.
15. Leaving about 1/2 inch around edges.
16. Place pot roast mixture in center.
17. I did about 4tbl.
18. If u put to much it won't fold right and u will have a big mess..
19. Sprinkle on some diced tomato
20. Then shredded lettuce.
21. Then some sour cream.
22. Then some salsa ( I put my salsa over the top of my burrito instead)
23. Fold burrito as normal.
24. Place some salsa on top and a dollop of sour cream and serve!
25. Makes about 5-6 giant burrito's!
26. Enjoy!

potatoes, carrots, beef broth, taco, burrito shells, black beans, tomatoes, shredded lettuce, sour cream, cheddar cheese, salsa

Taken from cookpad.com/us/recipes/351141-leftover-potroast-burritos (may not work)