This simple recipe is mostly prep work. Young kids can participate by chopping soft veggies like zucchini and mushrooms. This recipe comes to us from our friends at Tomato Wellness and was developed by Sharon Palmer, RDN.
Cooking Tip of the Week: To heat corn tortillas, wrap a stack of them in aluminum foil and bake at 350 degrees for about 10 minutes. Keep them wrapped in foil until you’re ready to serve them and they’ll stay warm!
Food for Thought: In the U.S., we think of salsa as a spicy condiment featuring tomatoes, peppers and onions. But in Spanish, “salsa” is just the word for sauce. There are many different kinds of salsa, such as red and green or even salsa with corn, beans or mangos! But salsa is almost always a healthy choice since it features fruit and vegetables. What’s your favorite kind of salsa?
Family Dinner Conversation Starter: Have you ever heard the phrase “preparation is half the battle”? What is something you need to be prepared for?
2 teaspoons extra virgin olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 small zucchinis, sliced
4 ounces fresh mushrooms, sliced
2 cloves garlic, minced
1/4 jalapeno pepper, finely diced
1 tablespoon fresh lemon juice
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup chopped cilantro
2 cups cooked beans (such as pinto, cranberry or kidney)
8 small corn tortillas
1 cup guacamole
1 cup salsa
Adult: Heat olive oil in a large skillet (cast iron works best). Adult: Add onion, bell pepper, zucchini, mushrooms, garlic, jalapeno and sauté for about 10 minutes, until just tender. Together: Add lemon juice, cumin, chili powder, and stir well. Kid: Sprinkle with chopped cilantro. Kid: To serve: Fill 2 small tortilla shells with beans and vegetables and garnish with guacamole and salsa.