Make Your Own Burrito Bar Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon ground cumin, eyeball it in your palm

Coarse salt, to your taste

1 red bell pepper, seeded and chopped

3 scallions, sliced

3 or 4 sprigs fresh mint leaves

1 tablespoon vegetable or olive oil, 1 turn of the pan

1 lime, juiced and zested

2 cups sour cream

2 tablespoons chopped cilantro, a palm full

1 small onion, peeled and cut across into 3 thick slices

Handful cilantro leaves

2 cans black beans, drained

1 teaspoon dark chili powder

1 1/2 cups grated Pepper Jack cheese

1 medium onion, chopped

1 jalapeno pepper

1 1/2 cups white smoked cheddar, shredded, preferred brand Cabot

4 plum tomatoes

Green Onion Sour Cream, recipe follows

Coarse salt

2 cups roasted salsa, see below

1 teaspoon cayenne pepper sauce

12 burrito size flour tortillas

3/4 pound boneless chicken breast tenders, diced

4 to 6 scallions, chopped

2 cloves garlic, chopped

2 tablespoons cilantro leaves, a handful, optional - parsley can be substituted

1 jalapeno, seeded and chopped

1/2 pound chorizo, casing removed and diced

1 heart romaine lettuce, chopped

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