A Burrito Buffet from Scratch
I don't like olives, Rebecca doesn't like avocados, Jarod doesn't like onions. My husband, Jason, is the only one in our family who is not a picky eater. Needless to say, when I make burritos we do it buffet-style so we can each make our own.
by Mary Eileen Finch
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I just put Tortillas, Refried Beans, Spanish Rice, Black Beans & Corn, Green Bell Peppers, Tomatoes, Onions, Black Olives, Guacamole, Shredded Lettuce, Salsa, Soy Cheddar Cheese, Spicy Cream and Ground Soy Meat (recipes for all are included below) on the table within reach of everyone. It works out perfectly, and there are so many dishes you can prepare with the leftovers! Nachos, Tacos, Chips and Dip, Taco Salad, Mexican Pizza… the possibilities are endless. You will feel good knowing that everything was made from scratch and not full of preservatives.
Sure, you can buy flour tortilla shells from the store- and it is really convenient- but it does not compare with the experience of making your own. It took me a long time to finally try to make them because it sounded like a lot of work. However, after a few attempts it turned out to be very simple.
Stir together the flour, salt, and baking powder. Add the oil and 1/2 cup water. Stir well with a fork & form into a ball with your hands. The mixture should hold together firmly in your hand, like pie dough. You can add more water, in small amounts, if needed. You should not need more than 3/4 cup total.
- 2 cups unbleached flour
- 1 teaspoon baking powder
- 1/2 to 3/4 cup cold water
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Set the dough ball aside for 15 minutes. Divide dough into 12 balls. Roll each ball out into a 6 inch circle. Place each tortilla on a medium hot, ungreased griddle or frying pan. Cook about 1 minute per side. Remove tortilla and let cool.
I like the 6 inch tortillas. My husband likes his bigger. So, for his I divide the dough into 6 balls, instead of 12, and roll them out twice as big. I have made these with half wheat flour and they are also good that way.
Ok, they are not really refried-- but they are just as tasty!
Cook a 16oz bag of pinto beans according to directions. Drain off the liquid into a bowl and mash the beans with potato masher. Add some bean liquid if they are too dry. Season to taste with the following: Braggs Liquid Aminos or salt, garlic powder, chili powder, cumin, and onion flakes.
Heat the oil in a skillet over medium heat. Cook the onion in oil for five minutes. When the onion is tender put in the green pepper and rice and cook a few more minutes, stirring frequently, until rice is golden brown. Stir in the remaining ingredients. Heat to boiling and reduce heat to low. Cover and simmer 30 minutes. Do not lift the lid. When rice is done let sit another 30 minutes without lifting the lid.
- 2 tablespoons olive oil
- 1 cup brown rice
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 1/2 cups water
- 2 tablespoons Braggs Liquid Amino
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 8oz can unsalted tomato sauce
Mix everything in a blender until creamy.
- 2 boxes of silken tofu
- 1 envelope of taco seasoning
Cut avocados in half; remove seed. Scoop out avocado from the peel and put in a mixing bowl. Using a fork, mash the avocado. Add the onion, lemon, salt and garlic and mash some more. Just before serving, mix in the tomatoes.
- 2 ripe avocados
- 1/2 onion, minced (about 1/2 cup)
- 1/2 ripe tomato, chopped
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice