Burrito Bar

2 cans pinto beans, drained (reserve liquid) or 3 cups cooked beans
1/2 bunch cilantro (optional)
1 Tbsp cumin
Tortillas of choice, corn or wheat

Fill bowls with your choice of options:
2 carrots, scrubbed
Tomato, chopped
Lettuce, chopped
Green onions, chopped
Rice, leftover cooked white or brown
Avocado, diced or guacamole
Salsa
Black olives, sliced
Jalapeños, mild from jar, or fresh, chopped (optional)
Hot sauce
Everyday cheesy sauce (optional), warmed

Using a food processor, grate the carrots using the grating blade (or use a hand grater) and set in a small bowl. Switch to the S blade and put the pintos, cilantro (if using) and cumin in the processor and blend to a spreadable thickness to spread on the tortillas. If too thick, add some bean liquid, broth or water. Put bean mixture in a medium saucepan and warm over medium low heat, stirring occasionally. Meanwhile, warm the tortillas in the oven (in a covered baking dish) or flipped individually on a non-stick pan. Put out all of the bowls and tortillas and let everyone make their own soft taco or burrito.

Healthy Facts January 2017: Burrito Bar

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