I am very proud of our family. Kids have intrinsic abilities to learn, be creative and take care of themselves. They learn to walk and talk by observing their surroundings. If they are interested in a subject there is nothing you can do to stop them from pursuing every avenue of information to quench their thirst. As they grow, they pay attention to everything around them and keep track of information that may be of some value later. All of these traits are wired into their beings.
So last night, when my wife and I said that we were not going to cook dinner, but there were left overs in the refrigerator, they went to work. There was a frenzy of activity in the kitchen, one making room for the next, asking for a pan or use of a burner, sharing a pepper grinder and handing each other plates. Within 20 minutes, everyone had some sort of food, all different and matching each taste; no cheese for Harrison and lots of salsa for Noah.
As I constructed my salad, I watched with a keen eye as Harrison – fresh off the bus from his vegan adventures in Humboldt – concocted a Mexican inspired burrito using healthy ingredients that were on hand. Here is the result.
Makes 2 Burritos
- 2 Uncooked Tortillas
- 2 Eggs
- Harissa or other spicy sauce
- 1 Sweet Potato, peeled and chopped into small piece
- 2 Green Onions, chopped
- Olive Oil
- Salt and Pepper
- Non-Stick Pan
- Wooden Spoon
- Chef’s Knife
- Cook the tortillas on each side in the non stick pan. This should only take about 30 seconds per side, until the color changes and they start to bubble up. Set them aside.
- In a little olive oil, sauté the sweet potato until soft.
- Add the eggs, green onion, salt, pepper and gently scramble.
- Stir in the hot sauce.
- Fold into tortillas to make two burritos.