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Burrito Bar

James Vasile knows how to feed kids- and adults.

James Vasile knows how to feed kids and adults.

My son-in-law and Food Sharing Network contributor James Vasile of Brooklyn, New York is not just a great guy. He’s a great cook too. Here he shares a recipe that is tasty, easy, casual  and fun. What else could you want?

My kids will eat just about anything if you wrap it in a tortilla, so I recently revived this old standby. And they love being able to choose their ingredients, even if they mostly want olives and sour cream in their wraps.

This recipe is a great way to use leftover cut vegetables, and all the prep can be done days in advance if needed.

Burrito Bar

The Basics:

15 minutes to prep beans and wash/cut/grate ingredients.

  • Tortillas
  • Pinto beans
  • Lard (or butter if you don’t have fresh lard)
  • Chicken stock (or water if you must)
  • Salsa
  • Sour cream
  • Kalamata olives, pitted
  • Lettuce, shredded
  • Cheddar cheese, grated
  • Tomato, sliced
  • Red bell pepper, diced
  • Red onion, diced

All these ingredients are optional and can be replaced with whatever is in the fridge. You can even skip the tortilla if you need to.

Put the beans in a pan with the stock and the lard. I usually use about two tablespoons. Cook until the beans are mushy. Then mash them with a spatula or potato masher.

Wash/cut/grate the cheese and vegetables. Put each in a bowl.

Heat the tortillas, each for 10 seconds in the microwave.

Arrange everything on the table, call it a “Burrito Bar” and watch it disappear.

All ingredients will store in the fridge just fine. Reheat the beans in the microwave, adding a tablespoon of water if they are dry.

Photo courtesy James Vasile

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