My boys have never been what I would consider "picky" eaters but I also know that I've done my part to help them be that way. I encourage them to always try new things and to find ways to enjoy different foods. Both of them love pretty much anything inside a tortilla and also anything with a bit of cheese on top so burritos always go down well around here.
In an effort to use up some of the zucchinis we have left from the garden I have been making burritos filled with all kinds of veg and zucchini. Last week I made black bean, sweet potato and zucchini ones and we all really enjoyed them. I just sauteed some onion, garlic and cumin in olive oil then added the grated zucchini and sweet potato. Once that was softened a bit I added some black beans (I cook these ahead in big batches and keep them handy in the freezer. If I freeze them single layer on a cookie sheet then put them into a bag instead of freezing them in a big lump it makes it easy to just take what I need). I added some Bragg's for flavouring and salt and pepper then mashed some of the beans a bit. I also added a bit of cheese and let it melt to help hold the filling together but I've done it without cheese to
I filled and rolled the tortillas and put them into a dish with a little bit of tomato sauce on the bottom. My sauce was made of some fresh garden tomatoes peeled and put in a jar which I then whizzed with my hand blender. I added some spices - chilli powder, garlic, cumin, salt - and that was it. I do this with canned tomatoes in the winter and it makes such a quick, delicious enchilada/burrito sauce. I poured the rest of the sauce over top of the burritos and then baked (covered) for about 1/2 hour (or as long as it takes to bake some squash slices to go with). Just before they are done I take off the lid and put some grated cheese on top so that it melts. We like them with guacamole and green onions.