Full of Beans

Happy New Year everyone!  It is officially 2013!  Which means we are all full of good intentions.  New Year's resolutions to be kinder, healthier, smarter versions of ourselves.

A lot of people scorn New Year's resolutions, but I love the idea of starting with a clean slate.  Giving myself an end date for the old and a start date for the new.  The chance to be a better me, even if only for a few days before life takes over all my good intentions.

Having a young child is an every day reminder that life is a series of phases.  Phases where we sleep well, and phases where our sleep is disrupted.  Phases where we eat well, and phases where chocolate cake is an appropriate dinner.  Phases where we crave contact with others, phases where we just want to be alone.  And New Years resolutions are just an attempt at entering a new phase.  Hopefully one that will last as long as that chocolate cake phase!

Thatbaby is going through a "Meat?  Meh" phase.  His one time favorite seems to be hit or miss for him now.  Rather than worry and try to force him to eat chicken, steak, or pork, I realize this is just a phase and therefore we're going through a more meatless stage in Thathome right about now.  Instead, we're getting a lot of our protein from one of Thatbaby's current favorite foods - beans.  Thatbaby loves beans in every shape and size.  And this makes it easy to create different and versatile meals.

Bean and cheese burritos are probably familiar to a majority of you.  Bean and cheese tacos offer a similar taste in a baby-friendly bundle (since he likes to eat the filling separately from the tortilla.  And when he's happy, we're all happy.

 Bean and Cheese Tacos

1 tablespoon canola oil
1 red onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1chipotle chile in adobo sauce, minced
1/3 cup vegetable broth
2 cans of black beans, drained and rinsed
1/2 cup salsa
1/2 cup cheddar cheese, shredded
6 flour tortillas

1. Heat oil in large non-stick skillet over medium heat.  Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender. 
2. Add garlic, chili powder, cumin and chipotle chile, and cook until fragrant, about 1 minute. 
3. Add beans and broth, and bring to a boil.  Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened. 
4. Remove from heat and stir in salsa and cheese.  Mash  beans with a fork.
5. Heat tortillas using your favorite method.
6. Serve 1/3 cup filling for each tortilla along with desired toppings.