Ever get the feeling that today is the beginning of something that is about to change the way you live your life? It doesn’t happen that often to me, but I have begun to listen to that little intuition voice–because it is very rarely wrong. I woke up this morning, knowing that things are about to change–can there be a more exciting way to wake up?!
Today is the first day of “Foodivore for Kids Cooking Classes”. I am so excited! I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly. Can’t wait!
*by the way–registration is now open for March–so if you missed getting in on the February excitement, your kids can take in the March Fun! I am also offering a March Break Class–2 hours of cooking excitement–a nice break -from the break. See the link above for all the info!
I let Madeleine choose our first cooking class menu–she chose these little babies, one of her favourites. They are so good! Leftovers are great to take for lunch the next day too!!
1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
Mix all the ingredients together (except the egg roll wrappers). Combine well. Lay a wrapper with one corner pointing towards you. Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling. Fold in both corners and roll up like an egg roll. Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet. Brush eggrolls lightly with oil if you like and bake at 425 degrees for about 25 minutes, turning once. They should be browned and just a little crunchy. Serve with salsa guacamole or your favourite southwest style dip.
Tip: I sometimes make these with wonton wrappers (about 1 tbsp in the centre, dab corners with a bit of water and pull them up and pinch them together). Bake 17 min.