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"I almost always have the ingredients in my fridge for burritos. We have tortillas all the time, salsa, cheese. On the night I made these rollups, I had a bevy of leftovers that would make good burritos: beans, rice and grilled steak. I mixed it all up, rolled it into tortillas and baked them until crispy. The easiest way to eat these is to pick them up with your fingers.  &amp;amp;lt;&amp;amp;gt;  Give one of my favorite go-to meals a try:    First I mixed up the filling: chopped steak, black beans, rice, shredded Monterey Jack and mild green salsa to moisten it all. The filling options are endless, however. You could use whatever leftover protein you have or omit it completely. You could use a can of refried beans and some Cheddar or use chickpeas, feta and cooked spinach.    Anyway, the next step is to spray your tortillas with cooking spray then turn them over and put the filling on the unsprayed side. Roll up and lay seam-side-down on a rimmed baking sheet (the spray side should be out) and bake at 450F until browned and crisp. It took mine about 15 minutes.   While the rollups were baking, I mixed up a topping of avocado, tomato, lime juice, salt and ground cayenne pepper.  More fast Mexican food:  Mexican Bean and Cheese Pockets  Grilled Chicken Tostados  Skirt Steak and Onion Quesadillas with Black Bean Salad \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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