Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
- 2 organic whole-wheat tortillas
- ¼ cup canned black beans (mashed)
- ½ cup vegan soy, rice, or almond cheese (shredded and divided)
- ¼ cup organic tomato salsa (divided)
On one whole tortilla, spread beans and then top with half of the soy cheese and half of the salsa. Top with the second tortilla. Spread remaining salsa, then cheese on top. Bake at 350 degrees for approximately 10 minutes, or until cheese bubbles and tortilla starts to brown.
Remove and cut into wedges.