Baby Burrito

Baby Burrito

A lot of parents think that food for babies needs to be plain but an introduction to what I like to call ‘gentle spices’ from 6 months can lead to more adventurous eaters later on. Remember repetition breeds familiarity so keep exposing them to a range of spices and they will quickly become accustomed to the flavours. Test the theory by making this feast for the family, that can be ready in under 15 minutes.



  • 400g tinned black beans
  • 100g diced chorizo (optional)
  • 500ml low salt chicken stock
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • Mini tortillas
  • 250g cooked wholegrain rice
  • 1 avocado
  • 200g tinned sweetcorn
  • 1 large tomato
  • 1 lime
  • Grated cheddar (optional)
  • Greek yoghurt (optional)



  1. Pre-heat oven to 140c. Flick water on one side of your tortillas and press into an oven proof bowl, wet side down. Pinch in a fold on both sides to form a little basket. Cook for 10 mins.
  2. Fry your chorizo if using. Drain your black beans and add to a pan with the spices and a tsp of oil and cook for a minute. Add your stock and boil on a high heat for around 8 minutes until it’s reduced and forms a kind of sticky stew.
  3. Meanwhile cut your avocado and tomato into 1cm cubes, drain your sweetcorn, add a squeeze of lime and mix.
  4. Pop your rice in the microwave.
  5. Take your tortillas out of the oven & carefully lift them from the bowls – they should hold their shape.
  6. Add your rice & beans to your tortilla bowl, and serve with your salsa, cheese & yoghurt.


Recipe Adjustments: For babies under 12 months either omit the chorizo or use sparingly as it’s high in salt.