I loathe lunchtime. Even more so than dinner time. What the heck am I going to make for the kids? I don’t worry to much about myself, I can eat (another!) bowl of cereal and be fine with that. But the kiddos tend to be picky….and very opinionated.
So the other day I wandered over to the kitchen to see what I could whip up. Please, oh please, Inspiration come to me! Upon opening the fridge, I saw several packages of Whole Wheat Tortilla wraps. Excellent! Usually I whip up these easy Quesadillas:
- 6 Whole wheat Tortilla wraps (2 for each Quesadilla)
- 1 can of refried beans
- Shredded cheddar cheese
- mild salsa sauce
- sour cream
I layer the refried beans, salsa and cheddar cheese onto one of the tortilla wraps and then cover it with the second wrap. Put it in the oven at about 375 for 10-15 minutes. (I like mine kinda’ crunchy. Turn the temperature down to 350 if you want yours softer).
Slice into triangles (like a pizza) and dip into sour cream. Yum!
But of course, I didn’t have refried beans in the cabinet on this particular day. Meanwhile, my 4-year-old is saying “I’m hungry and thirsty! I’m hungry and thirsty!” ad infinitum. ARRGGH!
I know you’re sitting on the edge of your seat, holding your breath right now. So I’ll keep you in suspense no longer. Here’s what I did.
I took a can of garbanzo beans (aka chick peas) and a can of kidney beans. I mashed them both up so the little one wouldn’t choke on them, but also because it would resemble the refried beans in texture.
The rest of the steps remained the same – layer the beans, cheese and salsa on a tortilla.
Cover with the second tortilla and bake it:
Cut and serve with sour cream:
I think the refried bean option is my favorite, but this was still pretty good and the kids loved it. I recommend having lots of napkins and a fork handy – they were pretty messy!
What are your favorite lunch ideas for the kiddos?