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Burrito or Taco Bar June 9, 2011

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
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3D-CowSubstituting seafood, fresh vegetables, beans, and/or grains for the ground beef in tacos and burritos boosts the nutrients and fiber, and lowers the fat and  cholesterol, without sacrificing taste.

Setting out different fillings and toppings allows diners of all ages to custom create the perfect Taco or Burrito for their appetites.

Let your imaginations run wild.

Burrito or Taco Bar

* Select 2-3 fillings:  Grilled Shrimp or Scallops, Blackened Fish, Refried beans, Veggie Taco filling, Brown rice, Red beans & rice, Black beans & rice, etc.

* Chop or dice an assortment of veggies, raw or cooked (onion, red or green pepper, carrot, celery, broccoli, cauliflower, corn)

* Toppings: Salsa (Mild, Medium, or Hot), Sour Cream, Black Olives, Chopped Lettuce, Tomatoes, Jalapenos, Grated Cheese

* Assorted Taco Shells (hard or soft), Tortillas or Burritos

If desired, sauté onions and/or other veggies in vegetable or olive oil until softened.  Heat refried beans, seafood, veggie taco filling,  and/or cooked rice.

Heat taco shells (hard) according to package directions.  Allow soft taco shells and burritos to come to room temperature for easy rolling.

Put all fillings, shells, and toppings out buffet style and let everyone create their “perfect” burritos and tacos.

Wonderful with Margaritas for the adults and lime-ade for the kids.   Olé!

No rules.  Just . . . Mangia! 

What about you?

Any crowd-pleasing favorites to share?

Related posts: 10 Ways to Fiber Up Your Diet * Mexican CurryMango Salsa * Veggie Stir FryVersatile Pasta Salad * Veggie Kabobs * Zucchini Boats * Harvest Soup * The Farmer’s Market * Yummy Hummus * Bon Appetit! *  Bruschetta Veggie Tacos

Comments»

1. Debra - June 9, 2011

No favs right now…but that drink looks tasty! And oh yes the Shrimp. yum! heheh

nrhatch - June 9, 2011

I agree! When I saw those photos, I just went “Aah . . . ”

We had bean and veggie burritos for lunch . . . sans the shrimp and the margaritas.

2. Stacey - June 9, 2011

I love tacos and burritos. Great idea in healthier substitutions.

nrhatch - June 9, 2011

Same here. We love setting everything up like a salad bar so everyone can customize his or her own meal.

3. therealsharon - June 9, 2011

Looks really yummy! 🙂

nrhatch - June 9, 2011

Makes for fun meal with only a little more effort than setting up a salad bar.

4. kateshrewsday - June 9, 2011

I’ve just had dinner, but now I want some more 🙂
Great ideas, Nancy.

nrhatch - June 9, 2011

My appetite is minimal during the day, but after dinner I almost always get the “munchies.”

Usually, I choose chocolate.

5. Stacey - June 9, 2011

I ended up getting chicken tacos for lunch bc of this post….lol

nrhatch - June 9, 2011

That’s great! I am influencing people with my posts. 😀

6. Tilly Bud - June 9, 2011

Yummy! Now I need a recipe for margaritas.

nrhatch - June 9, 2011

Here ya go:
http://en.wikipedia.org/wiki/Margarita

Most are pretty basic: Tequila, Triple Sec (or Cointreau), lime, and salted rim.

Tilly Bud - June 10, 2011

Sounds good!

nrhatch - June 9, 2011

The margarita cocktail was the “Drink of the Month” in Esquire magazine, December 1953, pg. 76:

1 ounce tequila
Dash of Triple Sec
Juice of 1/2 lime or lemon

Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt—pour, and sip

7. libraryscene - June 9, 2011

Yum… I love to make a “taco salad” with black beans, aduki beans or falafel topping and then use Paul Newman’s Black Bean & Corn salsa as my dressing.
Btw, brown rice tortillas are fab for those with gluten issues, cheers ~

nrhatch - June 9, 2011

That sounds FAB! Newman’s Own products are awesome, but I haven’t tried the Black Bean and Corn Salsa. Thanks for the tip!

8. viewfromtheside - June 9, 2011

that sounds nice, but hold the shrimp for me

nrhatch - June 10, 2011

I usually stick with beans, veggies, and rice. I added the shrimp for Cin! 😀

9. eof737 - June 10, 2011

Those pictures are making me hungry… delicious recipe! TY! 🙂

nrhatch - June 10, 2011

Last night, we used up the leftovers by making NACHOS! 😉

10. Cindy - June 10, 2011

You know how mad I am for shrimp!

nrhatch - June 10, 2011

I do! I added the shrimp just for you! 😀

11. Tammy McLeod - June 10, 2011

Yum. I love to use lettuce and collards in place of the tortillas also.

nrhatch - June 10, 2011

The ingredients are delicious as a salad on a bed of lettuce ~ that’s often how I use up the “leftovers.”

I expect that serving up the rice and beans with some sauteed collard greens would be FAB. Thanks, Tammy

12. Rufus' Food and Spirits Guide - June 10, 2011

Great idea, I love making fish tacos for guests!

nrhatch - June 10, 2011

A few local restaurants feature fish tacos. I seldom eat seafood, so I’ve never had one, but I bet they’re delish for seafood lovers.

13. Booksphotographsandartwork - June 10, 2011

I have nothing. It’s too hot to even think about food. I like the idea of the tacos and burritos but I never like the way the taco shells are at home. They are too hard and crunchy. All the chopping and slicing ick. But I think I am going to have to have this soon. Need something different.

nrhatch - June 10, 2011

I use tortillas and make soft tacos . . . so I can serve them without heating them first.

Sorry your “get up and go” has got up and left. 😉

14. Tokeloshe - June 10, 2011

Sounds delicious for summer.

nrhatch - June 10, 2011

Especially when paired with a pitcher of ice cold margaritas! 😀

And the leftovers are great as Nachos! Sprinkle some tortilla chips with cheese, nuke for 25-30 seconds. Toss on the toppings. Yummy!


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