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Wednesday, August 25, 2010

Luke goes to first grade

Pay no mind to the precious little prints on the glass.

I can. not. be. lieve. it! Luke went to first grade today! He was only two the other day! UHG! Sniff, sniff! He was pretty excited. He's really diggin' his new backpack/messenger bag. I think he looks so cute.

My little man leading the way (with his cool bag)

Luke and Mrs. Harmon

Cora went to the "little-big girl" class today. She seemed excited this morning, but once we got there she was staying pretty close to mama. My good friend, Adrien is one of her teachers, though, so I'm not worried about her at all. I think once she gets in the groove of things, she'll love it. She was all about climing in the cool tree they have in their room...

...and I think she was lovin' the big bead table too.

They are just too stinkin' cute

The first two days of cooking are going well. BIG GRINS The Crispy Baked Taquitos with Black Bean Filling we had last night were delicioso! Just in case you were thinking about cooking them, here's the recipe...


Servings & Prep Time
Prep time: 25 minutes. Cook time: 15 minutes
Servings: 6
Special Features
High FiberVegetarian or Veg-friendly alternativeNut-freeKosher-style or Kosher AlternativeHigh FiberPotluck/BuffetCompany/Entertaining

We like our taquitos baked until they are crispy, and then smothered with salsa. Serve them with sliced mangos.

15 oz. canned black beans, slightly drained
14 oz. vegetarian refried beans
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. minced garlic, (about 1 clove)
12 small (6-8 inch) flour or whole wheat tortillas
6 scallions, all the green and a little of the white parts, sliced
2 tomatoes, diced
1 cup shredded Cheddar cheese
1 cup salsa, for serving (optional)
1 cup low fat or nonfat sour cream, for serving (optional)

Preheat the oven to 400 degrees and spray a 9 x 13-inch baking dish with nonstick cooking spray. In a medium saucepan over medium heat, combine the black beans, refried beans, chili powder, cumin and garlic. Simmer it for 5 minutes.

Mash the bean mixture until it is a thick puree (you can use a potato masher right in the pan.)

On a clean plate, lay a tortilla flat and place 2 big tablespoons of bean mixture in the center of the tortilla. Top it with some scallions, tomatoes, and cheese. Roll up the tortilla into a tube shape and place it in the baking pan, seam side down. Repeat until you've used all the tortillas. Reserve any leftover filling for dipping.

Bake the taquitos until they are lightly browned, about 15 minutes. (Slice the mangos while the taquitos are baking.) Serve the taquitos with salsa, sour cream, and/or any leftover black bean filling, if desired.

Scramble Flavor Booster: Use 1 Tbsp. chili powder and double the garlic. Add 1 diced chili pepper to the saucepan with the beans, if desired, and serve them with spicy salsa.


If you purchase a large package of tortillas and don't want them to go to waste, you can seal them tightly and freeze them. Just let them thaw in the refrigerator for a day or two before using them. For best results, tortillas should not be thawed in the microwave, although they can easily be warmed in the microwave.

Serve it with 2 mangos, peeled and sliced. To slice a mango, stand it on its end and slice each of the halves off as close to the oblong pit as possible. Score the flesh into strips or squares, turn the skin inside out, and cut the flesh off of the peel.

Nutritional Information per serving (% based upon daily values)
Calories: 410; Total Fat: 11g, 16%; Saturated Fat: 5g, 24%; Cholesterol: 25mg, 8%; Sodium: 1,166mg, 48%; Total Carbohydrate: 62g, 20%; Dietary Fiber: 14g, 66%; Sugar: 6g; Protein: 23g
Nutritional Information per serving with sidedish (% based upon daily values) (1/2 mango)
Calories: 477; Total Fat: 12g, 16%; Saturated Fat: 6g, 25%; Cholesterol: 25mg, 8%; Sodium: 1,168mg, 48%; Total Carbohydrate: 80g, 26%; Dietary Fiber: 16g, 73%; Sugar: 22g; Protein: 24g
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