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)
- 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.
- 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.
- Meanwhile cut your avocado and tomato into 1cm cubes, drain your sweetcorn, add a squeeze of lime and mix.
- Pop your rice in the microwave.
- Take your tortillas out of the oven & carefully lift them from the bowls – they should hold their shape.
- 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.