Veggie Burrito Banditos

These crispy taquito-like roll-ups are a huge part of my childhood food memories. They are perfect as an appetizer, a light main course, an addition to a Superbowl potluck, or just a late-night snack. Full of savory, crunchy veggies they are a party favorite.

BABY STEPS:
These roll-ups are the perfect recipe to get the kiddos involved in from start to finish. They can mix, they can roll, and they can snack on cheesy, savory veggies as they go (as long as you don’t mind).
● Chop, chop, chop those veggies good and fine with these kid-friendly knives. It doesn’t need to be pretty, it just needs to be small.
● This may be a little challenging for the younger ones, but filling and rolling the tortillas is great fine motor skill practice. Embrace the mess! It will taste delicious in the end.

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

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INGREDIENTS

2 cups broccoli, chopped fine
1 cup carrots in matchsticks or grated
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground pepper
1/2 cup Hidden Valley ranch
1-2 cups cheddar cheese, shredded
1/2 tsp salt, or to taste
10 8-inch tortillas
Olive or other vegetable oil for baking

SUGGESTED EQUIPMENT:
● Silicone baking mat
● Oven mitts
● Kid-friendly knives

INSTRUCTIONS

Preheat the oven to 375 degrees and grease a baking sheet.

In a large bowl, mix all ingredients (minus the tortillas) well. Taste and adjust.

Spoon approximately 1/2 a cup of the filling into a tortilla. Roll it up tightly and place it seam down on the greased baking sheet. Repeat until you run out of filling or tortillas. Lightly brush the tops with oil.

Bake the burrito banditos for approximately 15-20 minutes, or until the contents are bubbling and the tortillas are golden brown.