Low-fat meat, high-fibre beans, tasty cheese, fresh lettuce and tomatoes - this is a near perfect meal (or snack) to recharge a droopy kid. The same mixture can be used as a topping for nachos - just sprinkle onto tortilla chips, add cheese and bake until the cheese is melted.
1 tsp vegetable oil
375 g lean ground beef
1 tbsp Mexican chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano, crumbled
1/4 tsp salt
1 540-mL can kidney beans, or black beans, drained and rinsed
2 cups frozen corn niblets
1 cup salsa, (any kind)
large flour tortillas
shredded cheddar, or Monterey jack
Heat the oil in a large skillet over medium heat. Crumble in the ground beef and sprinkle with the chili powder, cumin, oregano and salt. Cook, stirring to break up any large clumps, until the meat is browned - about 5 minutes. Add the beans, corn and salsa, and continue cooking, stirring occasionally, for 6 to 8 minutes or until the mixture is heated through and the flavours have blended. Well, as much as they're going to blend in 8 minutes - but hey, we're hungry.
Spoon mixture along the middle of warmed flour tortillas, top with shredded cheese, lettuce and tomatoes - whatever you like. Fold up the bottom and top (to keep everything inside), then roll the burrito to enclose the filling completely.
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