*Author and House of Rose Contributor, Kristina from Bella Mia Blog.
My daughter is really into feeding herself these days and holding compact sandwiches. This burrito is perfect for her little hands.
By adding a little bit of mild salsa, soy sauce, or even some light cream cheese you can boost the flavor even more. Unfortunately I did not birth the child who “eats everything” (who does anyway?) and I struggle daily with getting her to eat healthy food. Performing circus acts or even a little bribery are by no means off the table—doing a little dance after every bite perhaps?
But at the end of the day I never feel guilty for putting good food on her plate. Ashamed at the bribes and dancing perhaps, but guilty never!
I think we all love the burrito—or even a burrito bowl. It is a super casual food, carrying any ingredients you care to throw on.
The sticky mashed beans keep everything from falling out during eating, and pairing them with chewy brown rice makes a complete protein. Make sure to warm the beans just enough to melt the cheese when it’s all wrapped up. I like to make a bunch of these on Sunday so they are ready anytime during the week.
That’s a wrap!
I know my daughter is more aware of the types of food around her, including what types of cheese she likes, the type of wrap, etc. Feel free to substitute any type of cheese, beans, and rice to your toddler’s taste!
This recipe is all about finding what is tasty to your toddler. I have been in search of the perfect wrap to give her. I hate ones that are too hard and starchy tasting or too thin to eat. If you have a favorite whole wheat wrap—comment below! So far, I have found my favorite at Trader Joes—their Handmade 100% Whole Wheat Flour Tortillas. The price point is amazing too!
- 1 can {15 oz} Pinto Beans
- ¾ cup Cooked Brown Rice
- ¾ cup Shredded Sharp Cheddar Cheese
- 2 Tbsp. Mild Salsa {optional}
- 6 Whole-Wheat Tortillas {8 inch}
- Rinse beans until water runs clean and drain thoroughly. Transfer to a large bowel and mash with a fork or potato masher.
- In a saucepan over medium heat, warm the beans.
- Add rice, cheese, and salsa (if using) to beans and mix until blended.
- Divide mixture evenly among tortillas.
- Fold in 2 ends and roll burritos.
- To store: Burritos can be kept in the freezer for a weekday lunch or dinner or a to-go meal. Wrap burritos individually in aluminum foil, seal in a large freezer bag, and freeze for up to 3 months. To thaw frozen burrito, place in refrigerator overnight.
I hope you give this simple recipe a try and your kiddo will at least take a few bites. Isn’t the first bite always the hardest? Limiting food choices for my daughter has helped me a great deal. “”Now, Mia you can have the “little trees” (broccoli) or the “little swords” (carrots) which one would you like??” She may enthusiastically choose one or none, but in the end I left it up to my kiddo to choose and it’s not my fault if she refuses to eat anything that night but yogurt. I tried!
I recently read Dr. Sears Feeding the Picky Toddler: 17 Tips which helps us understand the toddler psyche about food—being picky is just what it means to be a toddler. Ok, I will relax now—until dinnertime.
To see more wonderful kids recipes visit Kristina at Bella Mia Blog.
This is such a great recipe! Totally the kind I can use and put veggies in. My daughter will eat everything BUT her vegetables!!
Thanks!
<3 sam