My kids loved the burittos I made. A pot of pinto beans with cornbread and ham hock for supper one night and the leftover beans are mashed, seasoned with chili spices, piled in a buritto wrap with shredded cheese. Put in baking dish and cover with a can of no bean chiii and more cheese. Bake until bubbly. More leftover beans are made into refried beans for a side for another meal, and bean dip for snacks. A pot of black beans leftover can be delicious black bean burgers. Leftover cornbread is made into deliicious cornbread salad. I usually added what I had to the cornbread salad. The corn and mayo are key ingredients.
Cornbread Salad
1 11 oz can of white corn. Any left over corn will be fine
Chopped bell pepper
Chopped onion
cornbread crumbled
Tomato fresh or some diced can tomatos
You can add left over bacon crumbled or a chopped boiled egg if desired
Salt and pepper to taste
Mix all ingredients with small amount of mayonnaise
You can add additional cans of shoepeg corn and increase the amounts of the other ingredients (or omit) as needed for a larger amount.