Kids-in-the-kitchen Black Bean Tacos: Detox recipe 9 of 21October 16, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
Will my kids eat it?
Whenever I run this detox program I get a lot of questions from moms who are worried that their kids will reject everything on the detox menu. Understandable. Moms have enough on their plate (haha pun intended) without having to prepare multiple meals every night.
These same moms often report back that their kids loved the food, tried new things and even got into the whole detox idea by helping out in the kitchen. And that’s what today’s recipe is all about!
My girl Leah is the founder of Skill It – her website reads, “We believe that cooking a meal, sewing a hem, tending a garden, and fixing a leak are the kinds of skills that all children should learn. And we believe that all kids can learn them.”
How awesome is that? Check out her recipe below for tips on how to get the kids involved and interested in real, whole food:
Black Bean Tacos
3 cups cooked black beans
1 package corn or brown rice tortillas
1 lb. fresh spinach
3 Tbl. chili powder
1 bunch fresh cilantro
1 lb. cherry tomatoes
olive oil, salt & pepper
Make your salsa first so it has time to get flavorful before you serve it. Wash & chop your cherry tomatoes and cilantro. Squeeze lemon juice into bowl and season with salt & pepper to taste. Mix well to combine.
*Kids can cut cherry tomatoes with scissors right over the bowl and they will drop right in.
Simmer cooked beans with a little olive oil and the chili powder. Keep covered over low heat, about 15-20 minutes.
*Want to cook dried beans instead of canned? Add 2 cups beans to a slow cooker, cover with 3 inches of water. Cook on low for 8 hours.
Steam spinach in a covered skillet with a splash of water & pinch of salt over medium heat, 3-5 minutes.
*Cooking spinach is a great first stove-top activity for little ones. Add washed leaves and a bit of water to pan, cover to steam.
Heat tortillas by wrapping in a moist cloth or paper towel in a microwave for 1-2 minutes or 300 degree oven for 10-15 minutes. Then put each ingredient in a bowl or plate on the table. Everyone can assemble their tacos however they choose!
For all of this Fall’s detox-friendly recipes, click here.