It is no secret I love baking sweet treats with my son. When I was pregnant with my daughters Quinn was my favorite partner in crime for our daily chocolate chip cookies. While we still enjoy a lot of baking I am beginning to teach Quinn how to make simple dinners. At four years old I am finally feeling confident that he won’t do something nuts like fling himself on the stove. This may seem like a ridiculous idea but when my crazy boy was 18 months old he looked straight into my eyes as we were sitting on my bed only to turn around and jump head first into my night table. That day ended with 7 stitches and a visit with a pediatric plastic surgeon. Now with only a faint scar on his chin we are ready to master cooking dinner on the stove. Quinn was so excited when I mentioned the idea. He pulled one of the dining chairs into the kitchen and was eager to begin. A great starter recipe for children is our Kid- Friendly Bean Burritos.
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- 1 can red kidney beans (black and pinto beans would work too) (Eden Organic cans are BPA-free)
- ½ red pepper, cut into slices
- ½ green pepper, cut into slices
- ½ yellow onion, cut into slices
- 1 TB olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- wheat tortillas
- 1 cup cheddar cheese, shredded
- brown rice (cook according to package)
- Guacamole
- 2 avocados
- 1 tomato, diced
- 1 clove garlic, minced
- salt and pepper, to taste
- Begin by sauteing the peppers and onion in a tablespoon of olive oil (I cheated and used Whole Foods frozen organic peppers and onion mixture).
- Cook until onions begin to brown.
- Add cumin, chili powder and garlic.
- Cook for 2 more minutes.
- Add salt and pepper to taste.
- Add 1 can of kidney beans.
- Set aside.
- Shred cheese.
- To make the guacamole mash two avocados in a bowl using a fork.
- Add diced tomatoes, minced garlic and salt and pepper to taste.
- Wrap tortillas in tinfoil and heat in a 350 degree oven for 10 minutes or microwave for 30 seconds. To assemble place a small amount of bean mixture in the center of a tortilla.
- Add rice, cheese and guacamole.
- Roll up sides of tortilla and serve.
HOW TO MAKE THE KID-FRIENDLY BEAN BURRITOS
Begin by sauteing the peppers and onion in a tablespoon of olive oil (I cheated and used Whole Foods frozen organic peppers and onion mixture). Cook until onions begin to brown. Add 1 can of kidney beans.
Add cumin, chili powder and garlic. Cook for 2 more minutes. Add salt and pepper to taste. Quinn enjoyed tasting the mixture as we cooked and helping decide what we needed more of. Set aside.
Shred cheese. Remind your little ones to keep their fingers and knuckles away from the shredder. Big time ouchie, speaking from experience!
To make the guacamole mash two avocados in a bowl using a fork. Add diced tomatoes, minced garlic and salt and pepper to taste.
Wrap tortillas in tinfoil and heat in a 350 degree oven for 10 minutes or microwave for 3o seconds. To assemble place a small amount of bean mixture in the center of a tortilla. Add rice, cheese and guacamole. Roll up sides of tortilla. Serve with your vegetable of choice. This time we choose broccoli and corn. I served this meal two separate ways. My son received a traditional burrito as well as the individual elements on the side.
For my daughters I placed the separated parts of the burrito on their plates.
The verdict? With burrito in hand, Quinn sat back in his chair and said “Mmmm, this is the best. thing. I’ve. ever. had.”
