If you want a filling, vegetarian meal that pleases all palates, try creating an easy burrito bar! It’s easy, delicious, versatile — and fun for the whole family!
It may be the day before Halloween and I may truly love all things Halloween — including food and treats — but I’ve been having a different kind of food craving lately. Let me ask you something. Do you ever have a craving for restaurant food but you:
a) don’t want to spend the money
b) don’t want to drive to said restaurant or
c) don’t like the idea of all the added saturated fat and sodium from restaurant food?
Yeah — me too.
I’ve been incessantly hungry ever since I finished my fourth marathon a little over a week ago. My appetite has slowly tapered off but for a while I felt like I could eat everything in sight and still not be full and satiated. One such craving I had was for a big, fat burrito. But let’s face it — I’d really rather not have to go wait in line at the store, and I also didn’t want to experience that disgustingly full feeling either. But when a food craving hits, there’s little to do about it, am I right?
I told my husband my conundrum — and how I planned to indulge my tastebuds. After I explained my plan of attack to create an at-home version of the coveted burrito, he was skeptical but agreed. We got to work and the result was just fantastic.
We created a make-your-own burrito bar and our burritos turned out AMAZING! And we had enough leftover ingredients to have burrito night again. I think that’s my favorite part of this meal — you get the most bang for your buck by creating your own easy burrito bar with leftovers so spare! Plus no disgusting-overly-full feeling either.
Intrigued? You can make this at your house, too. Check it out:
Versatile and Easy Burrito Bar
- 1 package burrito size tortillas
- 15 oz can black beans, drained and rinsed
- 2 cups baby spinach or kale, thin sliced
- 16 oz medium salsa
- 8 oz sour cream
- 12 oz Mexican-style shredded cheese
- 1 package Lightlife Chick’n Style Strips, optional
Start by placing ingredients in separate bowls on the counter. (This greatly speeds up the process of burrito-making — an important aspect when you’re super hungry!)
Heat one tortilla at a time for about 5 seconds per side. Do NOT overheat the tortillas or they will turn crunchy. If you have extra salsa, a crunchy tortilla isn’t necessarily a bad thing but save the experimenting for last.
Place the warmed tortilla on a large plate. If you choose to use chick’n strips, start with those. Just a couple pieces here. Then move on to the beans, then greens, etc. Continue moving down the line until all the ingredients you prefer are in the center of the burrito, taking care not to go overboard with any one ingredient.
To wrap: bring the bottom of the tortilla to the center. Fold over the right side and then the left side. You’ve now created a pocket for your ingredients with the top open. If you’d like to close the top as well, carefully tuck it under the two sides. Start munching and enjoy!
I swear this is the easiest and most versatile burrito bar you’ll ever create. The options are truly limitless. For our first go, we used a three-bean blend of pinto, black, and kidney beans. It was magical. We had two different salsas available — a traditional mild salsa, and then a peach mango salsa. It was also magical.
Homemade burritos taste delicious, they contain a fraction of the sodium you’d get at a restaurant, and they’re fun to make, too! This easy burrito bar is perfect for busy weeknights and laid back weekends as well.
Need more ideas for dinner, dessert, or just something to nosh on? Check out more of my recipes here!
What’s your favorite burrito add-in?
Do you like your salsa spicy or sweet?
Linking up for Meatless Mondays with Annmarie and Deborah!
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