Beany Cheese-tadas

Delicious mashed beans, fresh veggies and a crispy corn tortilla all in one quick and easy dish? Yes please! This recipe comes to us from our friends at Produce for Kids.

Serves 2 (multiply as needed)

Cooking Tip of the Week: To keep lettuce fresh, wash it soon after buying it and keep it in a container with a few dry paper towels. The paper towels will absorb extra water and keep the lettuce dry.
Food for Thought: Pinto beans are a food commonly found in Mexican cooking. Their name means “speckled bean” in Spanish because of the dark spots that appear on dry pinto beans. After pinto beans are cooked, the spots fade away, leaving the beans a pretty light pink color. Some Spanish-speaking countries even call pinto beans “strawberry beans” because of their color. Pinto beans are commonly made into refried beans and served in dishes like burritos, quesadillas and tostadas.
Family Dinner Conversation Starter: What is your favorite color and why do you love it so much? Do you think your favorite color could ever change?

Ingredients:

• 2 (6-inch) corn tortillas
• 1/2 cup pinto beans, drained, mashed
• 1/4 cup Monterey Jack cheese, shredded
• 1/2 cup chopped romaine lettuce
• 1 cup cherry tomatoes, sliced
• 2 tablespoons salsa

Directions:

Adult: Preheat oven to 350°F.

Together: Toast tortillas 3-4 minutes or to desired crispiness.

Together: Microwave beans on HIGH 1 minute.

Kid: Spread beans on tortillas. Top with cheese, Romaine, tomatoes and salsa.

Calories 183, Calories from Fat 50, Total Fat 5g, Saturated Fat 3g, Cholesterol 13mg, Sodium 204mg, Potassium 298mg, Total Carbohydrates 26g, Dietary Fiber 6g, Sugars 4g, Protein 9g, Vitamin A 15%, Vitamin C 47%, Calcium 17%, Iron 14%