Load ‘Em Up Burritos
Dinners are happy occasions when kids feel that they have control over what they eat. Like Calabacitas, this recipe works well when served with small bowls of condiments. The ingredients are not set in stone, so include any nutritious toppings that the kids request.
Serves: 8 to 10
Prep Time: 15 min
Cook Time: 20 min
Ingredients
1 1/2 Cups
Cooked or canned kidney beans, drained and rinsed
1 Can (6 Ounces)
Unsalted tomato paste
10
Whole-grain flour tortillas (10-inch)
10
Corn tortillas (6-inch)
1 Tablespoon
Water
12 Ounces
White button mushrooms, thinly sliced
1
Sweet onion, chopped
4
Large carrots, shredded
2 Cups
Shredded romaine lettuce
1 Can (6 Ounces)
Small olives, drained and sliced
1 To 2
Tomatoes, chopped
1
Avocado, diced (optional)
4 Ounces
Alfalfa sprouts (optional)
1/2 Cup
Raw sunflower seeds (optional)
3
Radishes, sliced or shredded (optional)
Directions
1
Preheat the oven to 350 degrees F.
2
Put the beans and tomato paste in a food processor and pulse for 2 to 3 minutes, or until smooth, or mash the beans thoroughly with a fork and stir in the tomato paste until well mixed.
3
Put the whole-grain flour tortillas in a large glass baking dish, and put the corn tortillas in a separate large glass baking dish; allow the tortillas to curl a little so that they fit.
4
Spread some of the bean mixture on top of each tortilla to make burritos and bake for 5 to 10 minutes, or until the tortillas are toasty and just golden around the edges.
5
While the burritos are baking, put the water in a small skillet over medium heat; add the mushrooms and onion, keeping them separated, and cook over medium heat for 10 minutes, adding more water as it evaporates, 1 tablespoon at a time, until the onion is translucent.
6
Arrange the mushrooms, onion, carrots, lettuce, olives, tomatoes, and the optional avocado, alfalfa sprouts, sunflower seeds, and radishes in separate piles and serve the burritos with the toppings on the side.
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