Burrito soup! Get one of those huge Mission burritos–I like carnitas, but the place I went to doesn’t have them anymore, so I got chicken. Rice, pinto or black beans, pico de gallo. Eat half of it or less for lunch. The next day, scoop the filling into a saucepan and add a cup or two of stock (I used Penzy’s chicken base). Season however you like. While it’s simmering, shred the tortilla into spoon-size bits. Add the bits to the bowl of soup. If you like, add some avocado pieces.
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