Leftover Sirloin and Black Bean Burritos

Wash 1 medium Roma tomato, cut it in half, scoop out the seeds, and finely dice. Wash 1/4 cup of fresh cilantro and finely chop it. Cut 1 lime in half.

In a small bowl, combine the diced tomato, chopped cilantro, and a squeeze of juice from half of the lime to create a quick, fresh salsa. Set aside.

Drain and rinse 1 can of black beans. In a small saucepan over medium heat, combine the rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp dried oregano, and 2 tablespoons of water. Cook for 5 minutes, using a fork to lightly mash a few of the beans to create a creamy texture, then remove from heat.

In a medium skillet over medium heat, add 0.75 lb of leftover cooked Mexican sirloin and onion mixture (reserved from Day 1). Heat for 4 to 5 minutes, stirring occasionally, until warmed through and sizzling, then transfer to a plate.

Lay 2 large flour tortillas flat on a clean work surface. Divide 1/2 cup of shredded Monterey Jack cheese evenly down the center of each tortilla. Top each with half of the warmed black beans, half of the warmed sirloin and onion mixture, and half of the fresh tomato-cilantro salsa.

Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom up to form two secure, closed-ended burritos.

Wipe the skillet clean and place it back over medium heat with 1 tsp of vegetable oil. Place the burritos seam-side down in the hot skillet. Cook for 2 to 3 minutes per side until the tortillas are golden brown and crispy, and the cheese is completely melted. Serve immediately with the remaining lime half cut into wedges.