Our last classes of the year focused on easy, healthful recipes chock-full of protein that can be made for a party. These taco cups were a huge hit and could just as easily be made for a weeknight dinner. Yes, you could use ground meat of some kind, but they are definitely worth trying with beans! With all of the topping options, meat isn’t even missed.
If this looks like a recipe your child would like, check out the taco classes we’ll be running in March along with the rest of the 2019 cooking class schedule here.
Broccoli Head Chefs (9-12 year olds)
Super Soup – Wednesday, January 30th, 2019, 4-6pm
Soup is a nutritious, warming, one-pot meal! We’ll learn to build layers of flavor to make delicious, vegetarian soups with simple pantry ingredients and vegetables.
Celery Sous Chefs (5-8 year olds)
***Please note these classes are the same topic but take place at different times and on different days of the week***
Snack Attack – Tuesday, January 22nd, 2019, 4:30-5:30pm
Snack Attack – Monday, January 28th, 2019, 4-5pm (only 3 spots left!)
When you are hungry in between meals it is easy to reach for a bag of chips or a cookie…but wait! If we think ahead we can make healthy snacks that can hold us over until the next meal.
Makes 24 mini muffin tacos
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn (frozen is fine, but thaw before you start)
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon chili powder (optional)
- ½ teaspoon salt
Assembly and toppings:
- Whole wheat tortillas (5 if using 12”)
- 1 cup grated Mexican blend cheese
- Optional toppings: salsa, sour cream or Greek yogurt, avocado or guacamole, diced jalapenos, shredded lettuce or cabbage, tomatoes
Preheat the oven to 400F.
Using a potato masher or a fork, mash the black beans until they form a chunky paste. Add in the corn, cumin, oregano, paprika, chili powder (if using) and salt. Stir to combine.
Cut the tortillas into 9 pieces by cutting it evenly into thirds in one direction, and then in thirds again (if you are using regular muffin tins just do fourths). Spray or oil the muffin tin and press the tortilla pieces to fit. Put a spoonful of the filling into each tortilla piece, and then top with a sprinkle of cheese.
Bake taco cups for 10 minutes, or until the tortilla edges are crispy and the cheese is melted.
Serve with your choice of toppings and enjoy!