One dinner I thought was pretty kid-friendly from Everyday Food May 2012 issue is their Quick Veggie Fajitas. Anyone who’s a parent is probably well versed in all the different ways of making breakfast, lunches and dinners using tortillas. Some of our favourites include:
Peanut butter, granola & banana breakfast roll-ups.
Quesadillas with refried beans and cheese for lunch.
These veggie fajitas include poblano peppers, corn and zucchini. Typically the veggies for a fajita are stir-fried, but I decided to roast them in the oven (I love the flavour of roasted corn). Worked great but had to add the zucchini for the last 4 minutes in the oven or it would have ended up mushy. There isn’t much more to this recipe (er, assembly) than spreading refried beans and topping with sour cream – or in our case loads of guacamole. I was a little inspired by summer and did a fridge raid while making this dinner, decided to make a quick 7 Layer Dip for fun. This dip I made was cream cheese, refried beans, guacamole, salsa, shredded lettuce, diced tomatoes, cheddar cheese and sprinkled with scallions.