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.

Ingredients 

• 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)

Method

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.