Burrito or Taco Bar

Burrito or Taco Bar

Burrito or Taco Bar
Makes about 12 burritos or 18 tacos

Make fillings & toppings to create your own assembly bar.

Black Bean and Rice Filling


  1. Heat a nonstick skillet over medium high heat.  Add olive oil, jalapeno, garlic and onion.  Sauté for 2 to 3 minutes.
  2. Add beans, cilantro & Taco Tex-Mex Rub & Seasoning. 
  3. Add hot pepper sauce and cooked rice.  Season with sea salt.  Reduce heat to low and simmer.


Chicken and Chorizo Filling

  • 1 tablespoon olive oil
  • 1 pound boneless chicken breast, chopped
  • 1-2 teaspoon s.a.l.t. sisters Southwest Ranch Dip
  • 2 cloves garlic, chopped
  • 1 red bell pepper, seeded and chopped
  • ½ pound Spanish-style chorizo, casing removed and diced


  1. Heat a nonstick skillet over medium high heat.  Add olive oil and chicken. 
  2. Season chicken with Southwest Ranch Dip. Lightly brown the meat, 2 to 3 minutes.
  3. Add garlic, red peppers and chorizo.  Sauté 5 to 6 minutes.  Reduce heat to low.


Green Onion Sour Cream

  • 2 cups sour cream
  • 1 lime, zested and juiced
  • 3 green onions, sliced
  • 2 tablespoons cilantro leaves
  • Pinch of s.a.l.t. sisters Pink Himalayan Mineral Salt, fine


Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped.



  • 4 ripe Haas Avocados
  • 2 tablespoons onion, finely chopped
  • 1 lemon, juiced
  • 1 large garlic clove, finely chopped
  • Several dashes of hot pepper sauce
  • 1 teaspoon s.a.l.t. sisters Mojo Seasoning
  • 1 medium tomato, seeded and finely diced


  1. Cut the avocados in ½, remove the pits and scoop the flesh out of their shells into a large bowl. 
  2. Immediately add the lemon juice, hot pepper sauce, onion, garlic, Mojo Seasoning and toss well.
  3. Using a fork, mash the avocados leaving some larger chunks.
  4. Add the tomatoes; mix well.


12 burrito size flour tortillas &/or 18 corn tortillas for tacos


  • Salsa
  • Green Onion Sour Cream
  • Guacamole
  • 1 ½ cups grated Pepper Jack Cheese
  • 1 ½ cups grated White Cheddar Cheese
  • 1 ½ cups crumbled Queso Fresco Cheese
  • 4 to 6 scallions, chopped
  • ½ head lettuce, shredded
  • 2 tomatoes, seeded and diced
  • Cilantro leaves