All Around The Table Taco's!
TGIF! The weekend is here people, and there's nothing better than sitting round the table together, eating a meal the whole family can enjoy.
The thing I love about Taco's is they're a great table talking point for toddlers, especially if you pair them with plenty of picky bits and dips... I'm thinking sour cream, guacamole, tomato salsa. And it doesn't matter if they get messy- that's essentially what taco's are made for right? The messier the better!
You might think taco's are a bit of an unusual choice for little ones, but actually there's nothing better. Large chunks of crusty bread for example, are actually the safest form for babies to consume. Why? Because they have to break it down, and it's less likely to clag up in the mouth.
These crispy taco's work similarly, and serve as a vehicle for babies to try new foods (like beans) and flavours (like paprika) by providing a tasty vehicle for them to consume those kinds of foods that might typically be more challenging for them to eat on their own.
This recipe is firm go to all year round in our house, and I'm yet to find someone (of any age!) who doesn't love it.
Plus it counts as 2 of their 5 a day, and all of those lovely beans bake it a great source of fibre and protein!
Makes: 8 Tacos
Ingredients
- 300g Chestnut Mushrooms
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- Olive Oil
- 1 Onion
- 3 Garlic Cloves
- 1.5 Tbsp Tomato Puree
- 1 Tsp Cumin
- 75g Sundried Tomatoes
- 360g of drained cooked Black Beans
- 1 Tsp Soy Sauce (optional)
- 8 Tortilla Wraps
Method
- Heat the oven to 200°C. Finely chop the mushrooms and put them in a small baking dish. Add all of the mushroom, spices and plenty of olive oil. Toss to combine and roast for 25-30 mins until golden and caramelised, stirring at least twice to get an even cook.
- Meanwhile, make the beans. Finely slice the onion and mince the garlic. Fry the onion in a large saucepan with a little olive oil for 8-10 mins until softened, then add the garlic. Add the tomato purée, soy sauce and spices and cook for a few more minutes until all the flavours have combined.
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Add the sun-dried tomatoes and drained beans. Rinse the bean tin and fill it halfway with water, then add this to the pan. Simmer for about 10 mins until most of the liquid has evaporated and the beans have really softened.
4. To assemble, brush one side of the tortillas with olive oil and heat on this side in a large frying pan. Fill one half of each tortilla with the beans and mushrooms, then close them up. Fry them in the pan over a medium heat for 2 mins on each side until crispy on both sides.
Serve Safely
Black beans are only recommended served whole for babies over 12 months. For 6-9 month olds, mash the taco mixture. For 9-12 months old mash, or flatten the beans.
