Quick and Easy Taco or Burrito Filling

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One of the things that I do when work on my meal plans is think about what meals can be “Planned Overs” or a meal that I make and then the left overs are turned into a new and different meal. I made an easy burrito/taco filling out of planned over roast beef.

Quick and Easy Taco or Burrito Filling
The method is simple. Chop leftover roast beef (also great with chicken) into bite size pieces, add some vegetables (I used leftover bok choy and a can of tomatoes) season with chili powder, cumin, cayenne pepper, salt and black pepper and maybe a little taco sauce if you want.

We used our filling inside of Sourdough tortillas and also added refried beans (I make my own with this recipe and coconut oil as my fat), leftover rice, shredded cheese and sour cream for a decadent Stuffed Burrito.

I’ve made this burrito/taco filling quite a bit using whatever meat I have on hand. It is wonderful with chicken or pork. The vegetables can be just about anything. Onions, green pepper, celery, greens, broccoli (cut in small pieces) are all equally good.

If you are trying to reduce your food bill while still providing nourishing meals then getting creative in the kitchen and re-creating one nights dinner into a new meal is a great way to do it.

When you serve tacos or burritos, do you serve a ‘side dish’ or do you consider the taco/burrito a complete meal?
This post is a contribution to Pennywise Platter hosted by The Nourishing Gourmet.
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.


  1. Casie

    >We had them tonight with homemade soaked whole wheat tortillas, cheese, leftover brown rice, chicken, black beans, lettuce, avocado, and sour cream (we like them Moe's style). I ate one and I was stuffed, which is a bummer because I really wanted a second! So, yeah, I considered that a complete meal. I'll have to try that sourdough tortilla recipe when I get my sourdough going.

  2. Millie

    That sounds delicious! I don't know who Moe is but I like his style!
    We consider them a complete meal too but this last time I put out LF Spicy Carrots to go with and WOW what a nice side.

    You are so nice and Thank You 🙂

  3. aprodigaldaughter

    >We had this tonight and made corn tortillas for the first time! My kids had a lot of fun. For the filling, we had chicken and black beans with salsa and spices and added fresh spinach and plain yogurt. As sides, I served broccoli and cauliflower steamed with butter- my husband likes a lot of vegetables!- and a fruit salad which was more of a dessert because we topped it with some honey cinnamon mascarpone cheese. So yummy! But my kids probably would have just been happy with the burritos!


  4. Kimi

    >I love making meals out of leftovers! It's such a frugal practice….and with recipes like this yummy too. Thanks for sharing!

  5. Millie

    What a feast! I haven't made corn tortillas yet. The fruit salad with marscapone sounds yummy. I need to do more things like that.

    Thanks! And thanks for hosting Pennywise Platter each week. It's always fun and I always get a new idea or two.

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