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Mexican Enchilada Cups + Kid-Made Refried Black Beans + Sweet Pea Guacamole + 2-minute Mexican Lime ‘Soda’

preheat+chiffonade+tear Preheat your oven to 350 degrees. Have your kids chiffonade the 1 cup fresh spinach leaves - roll a pile of leaves into a tub and slice across to make tiny ribbons. Add to a bowl. Next, tear up a small handful cilantro leaves (about 3 T) and add to the bowl.

slice+measure+drain Have your kids slice 2 green onions into small pieces and add them to the bowl. Measure 1 C frozen, thawed corn, 2 T black beans, 1 tsp cumin, 1 tsp mild chili powder, ½ tsp salt, and ⅛ tsp black pepper, and add to the bowl, along with 1 15 oz. can diced tomatoes, drained.

grate+mix Grate 6-10 oz cheddar or Monterey Jack cheese and add to the bowl (leave out for dairy-free version). Mix all of the ingredients in the bowl together until well combined.

cut+brush+fill Using a round cookie cutter, a clean lid from a jar, a knife, or scissors (our favorite method!), cut 12 small corn or flour tortillas into circles that fit into the wells of a cupcake pan, leaving enough room for the tortilla circles to fill the sides of the wells (making little cups!). Brush oil on the cupcake pan wells and then place the tortillas in the wells and fill with black bean and veggie mixture. Sprinkle a little extra grated cheese on top, if you like!

mexican enchilada cups

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bake+enjoy! Bake your enchilada cups in your preheated oven for about 15 minutes, until cheese is melted. Remove, cool slightly and enjoy warm with your Kid-made Refried Beans, Mashed Sweet Pea Guacamole, and 2-minute Mexican Lime ‘Soda’!

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heat+chop Heat 3 T olive oil over medium heat in a nonstick skillet on your stovetop. Have your kids chop 1 clove garlic and add to the skillet, stirring constantly, for a minute or two.

add+smash+stir Add 1 15. oz can black beans, with all of their liquid (less the 2 T beans in the enchilada cups) and ½-1 tsp salt to the skillet. Turn the skillet to low-heat and have your kids start carefully smashing them with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you get the texture that you like, then continue to cook, stirring frequently, until the beans are the consistency of soft mashed potatoes. After about 5-8 minutes, taste and season with extra salt if needed. Enjoy with enchilada cups!

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • kid-made refried beans

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT

slice+twist+chop Using the bridge cutting method, have your kids carefully slice 1 avocado lengthwise around the pit. Twist to open the avocado. Have a parent remove the pit with a knife, leaving two halves. Peel away the skin and have your kids chop the fruit and add to a bowl.

squeeze+measure+tear Cut up ½ of a lime into slices and have your kids squeeze the lime juice over the avocado. Measure and add ½ tsp salt, a pinch of black pepper, and ½ C frozen, thawed baby peas. Tear up a handful cilantro leaves and add to the bowl.

mash+taste Have your kids mash, mash, mash until the guacamole reaches your preferred consistency. Taste and if needed, add a extra pinch of salt and pepper to taste. The peas add extra protein/nutrition and stretches the sometimes pricey avocado a bit farther.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • mashed sweet pea guacamole

:: continued ::

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT

shopping list

Mexican Enchilada Cups

Kid-Made Refried Beans3 T olive oil 1 clove garlic 1 can (15 oz) black beans ½-1 tsp salt

2-minute Mexican Lime Soda3 limes 4 packs stevia 4 cups sparkling water

1 C frozen, thawed corn 2 T black beans 1 C fresh spinach leaves 1 tsp cumin 1 tsp mild chili powder ½ tsp salt

⅛ tsp black pepper 2 green onions 1 15 oz. can diced tomatoes small handful cilantro (~3 T) 12 small flour or corn tortillas 6-10 oz. cheddar or Monterey Jack cheese

Mashed Sweet Pea Guacamole1 avocado ½ C frozen, thawed baby peas ½ lime ½ tsp salt pinch black pepper small handful cilantro

pinch of salt pinch of chili powder 2 C ice

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squeeze+stir+serve Slice 3 limes into wedges and have your kids squeeze the juice into a pitcher. Add 4 packs stevia, a tiny pinch of salt, a tiny pinch of mild chili powder, and 4 C sparkling water. Stir together and serve in cups over ice!

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The History of Enchiladas! The history of enchiladas goes back to pre-Colombian times, when the Mayas first invented the tortilla. In the time of the Aztecs, they would wrap tortillas around small fish or other bits of meat. There is also evidence that they would fry the tortillas in oil, then put them on a plate and pour salsa over the top, add cheese, then another tortilla, cheese, salsa and so on. They would them top the stacked enchilada with a fried egg and some lettuce. As the original Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.

In 1885, the word enchilada first appeared in print, meaning ‘chili-filled’. We now stuff tortillas with cheese, shrimp, beef, pork, and the most famous of all, chicken enchiladas. We have taken something from the past and brought it through to the future!

fun food facts:

The surprise ingredient of the week is: Black Beans! ★ Combine the creamy texture of black beans with a whole grain such as brown rice and you

have a complete protein! Black beans also give a typical person more than 50 percent of their daily recommended values in fiber, folate, and manganese.

★ Dried black beans are generally available in prepackaged containers as well as bulk bins; both canned and dried black beans are available throughout the year.

★ Black beans and other beans, such as kidney and navy beans, are all known as “common beans”, probably owing to the fact that they derived from a common bean ancestor that originated in Peru. From there, beans were spread throughout South and Central America by migrating Indian trades. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World. Spanish and Portuguese traders brought them to Africa and Asia.

★ As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. Black beans are the 2nd most highly consumed dried bean in the United States.

★ Black beans have black skin, creamy white flesh, and a sweet, rich flavor sometimes compared to that of mushrooms. They are called turtle beans, French beans, black kidney beans, black Mexican beans, and Mexican beans.

★ Beans were one of the first foods gathered, according to archeologists and they were domesticated over 8,000 years ago.

Time for a laugh! Knock Knock! Who’s there? Bean. Bean who? It’s bean a while since I last had an enchilada!

How do you describe a tortilla who tells bad jokes? Corny!

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT