Did you have a good weekend?

I finally took a few deep breaths and really enjoyed mine…

A pedicure, zoo with the boys, a fun-filed visit to Old World Wisconsin as a family, wine tasting with friends, and time to perfect a simpler process of the Superfood Italian Dinner Starter.

Om….

While the boys were napping, I also whipped up these Burrito Bites. What I love most about them is that you can make them ahead and even freeze them. (Oh and they were super easy to boot)

I hope your weekend was relaxing and that you’re ready to tackle another busy Monday!

XO,

Bree

Here’s What You Need: (Makes 8 mini burritos 2/pp)
8 Small tortillas (I used a mixture of whole wheat and flour)
14.5oz organic black beans, rinsed and drained*
2 medium tomatoes, chopped and squeezed of excess juice
Corn from two stalks (I used left over corn on the cob but you can use uncooked corn cut from the cob too)
1-2 small jalapenos deveined and de-seeded and diced finely
1 small green pepper, diced (any bell pepper will do)
1 TBS of ranch dressing*
2 TBS of cheddar or pepper jack
Seasoned salt
For dipping: You can dip into salsa, hot sauce, guacamole, ff plain Greek yogurt…

*A few notes: I buy anything in a can organic, but I always get the store brand, which is just as good, but a lot cheaper. Also, be sure to look for ranch that has no high fructose corn syrup! If you can find the yogurt based ranch you can add 2 TBS since it is a lot less fattening. Rinse the beans to reduce the sodium too!

Here’s What You Do:
Preheat the oven to 400. Mix the beans, corn, green pepper, tomatoes, ranch, and cheddar together. Put two large spoonfuls of the mixture in the middle of the tortillas, fold in the size and the roll. Place seam-side down on a baking pan coated with non-stick. After you set aside the ones for your kids, stir in the jalapenos into the filling and continue making burritos, marking the ones that are for the adults. Lay all the burritos close together to help prevent them from falling apart. Spray the tops with non-stick spray and season the tops with seasoned salt. Bake for about 25 minutes. Midway through gently flip the burritos over and spray the other sides with non-stick.

Kid Tip:
I admit I was a bit nervous about this one! Bu..t I got my four year old excited that there was corn in the inside and he ate one and asked for more. You can really make this fun if you make the whole meal fork free!

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