If you've spent much time around me at all you know that this is one of my favorite foods.  I'd bet that we order take out from Rib Crib once a week and there's only one thing I order.  The Bar-B-Rito.  You can get your choice of meat inside of it: Roasted chicken, pulled pork, or chopped brisket.  

This last week I bought a pork roast to make in the crock pot and from the beginning I knew  I'd have either freeze some of the cooked meat or eat lots of leftovers as it was a little too big for just two empty-nesters.    I'm not usually a big fan of leftovers unless it was out-of-this-world good or I can repurpose it and have something totally different than the first meal.  An example of this is one of my favorite repurposed meals. Use leftover meatloaf as a pizza topping.  
Making the pork roast was SUPER easy.  I generously seasoned it with Head Country BBQ seasoning and about halfway through cooking I added a bottle of Head Country BBQ sauce. 
The meat was fork tender with great flavor. 

Now.. fast forward a couple of days...  and my repurposed meal is a Rib Crib inspired Bar-B-Rito.  Here's what you'll need:

The barbeque meat of your choice (if you don't have leftover you can buy pre-cooked barbeque at the grocery store).
1 large can of Ranch Style Beans
Large Jalepeno cheddar tortillas
Onion
Shredded cheddar cheese
And condiments: BBQ Sauce, Salsa, and Sour cream

In an effort to be as authentic as possible I caramelized my onions.  It's not hard at all.  Just give an onion a rough chop. Add to a tablespoon of olive oil and a teaspoon of butter.  Toss to coat and then lower the temperature of the burner, cover the pot and leave for 15-20 to sweat the onions.  Uncover, and add a teaspoon of sugar and a pinch of salt and bring the heat back up to medium while stirring. The onions should brown but not become crispy.  

I also put the Ranch Style Beans in a pot and heated them slowly over low heat letting them reduce slightly and the sauce become slightly more thick.  
I also reheated the barbeque meat so that the internal heat of the burrito would be pretty consistent.  I didn't want to have to "cook" anything once it was rolled.  Just warm it up!

Now listen to me.... don't be wimpy when adding the cheese.  This looks like a lot of cheese but in fact it's the perfect amount. Did I measure it? No.  But you can do this.  When you add some to the tortilla.. just look at it and say to yourself "Is this enough?" and if you think "yes" then add some more.  Your taste buds will love you.

Now add your beans, barbeque meat, your caramelized onions, and MORE CHEESE!!  :D

The next part is important:  At Rib Crib they give you barbeque sauce, salsa, and sour cream to use as condiments.  I love to use them all.  It sounds like a questionable combination, I know... but trust me.  It works.   
And if you eat one of these you'll know that when I say I love you more than a giant Bar-B-Rito... that is a whooooooole lotta love and is of the highest regard.  

And P.S.
I do love ya'll more than a giant Bar-B-Rito