Main Filling

• Shredded pork or beef, chicken or ground beef, seasoned with taco spices such as chili powder, cumin and garlic powder, are classic burrito fillings. Vegetarian options include black beans, refried beans and rice. Substitute a filling of scrambled eggs, sausage or ham for a breakfast or brunch burrito bar. Plan for 4 ounces of main filling for each guest, either from meat alone or a combination of 2 ounces meat and 2 ounces rice or beans. You can prepare the fillings the day before the event and store them in the fridge.

Round It Out

• Cheese and lettuce are the standard burrito fillings beyond meat and beans. Cheddar works well, but you can provide more choices, such as cotija, Monterey Jack or colby cheeses. Tomatoes, black olives, jalapenos, avocado cubes and corn are also suitable burrito fillings. Chop or shred the fillings before the event so everyone can fill their burritos with minimal effort. Plan on 2 ounces of cheese and 2 ounces of the other filling options for each person. You can prepare filling items ahead of time and keep them in covered containers in the fridge, if you wish.

Wrappers and Sauces

• Large or burrito-size flour tortillas usually measure 10 to 12 inches across, and they are best suited to wrapping and rolling a burrito. Two tortillas per person is usually enough for adults. Many people enjoy sauces inside their burrito or for dipping. Salsa and guacamole are the classics, but you can also add sour cream and queso dips. Plan on 1 ounce of sour cream and 2 ounces of other sauces per person.

Setting Up

• When arranging your burrito bar, place the items in the order they are assembled. At one end, begin with the tortillas and main fillings. Place the secondary fillings in the middle of the table, and sauces at the end. Tortillas are easier to roll and fold when warm. Warm them in the microwave for about 30 to 45 seconds, and then place them in an insulated plastic tortilla warmer or wrap them in a clean towel so they cool slowly. Keep hot fillings at 140 degrees Fahrenheit or higher to stay safe to eat. Use a chafing dish or a slow cooker set on low to maintain the correct temperature. Cold foods, especially those containing dairy, like sour cream, must be held at 40 F or lower. Setting the bowls in a pan of ice, and replacing the ice as soon as it begins to melt, keeps things safe. Monitor temperatures with a thermometer. Provide serving spoons for every item to avoid cross-contamination.