Today we cooked "gigante=giant" burritos, inspired by the Mission neighborhood of SF!We went straight to the chopping block, cut up a rainbow of ingredients for burrito fillings: roasted zucchini, roasted red bell pepper, mango salsa, and fresh guacamole!
We even prepared a large batch of rice and black beans, seasoned with a bounty of spices: cumin, paprika, chili powder, coriander, and salt!
Chef campers watched with anticipated on how to assemble and roll up their GIANT Mission-style burritos!
Now for the rolling!
For dessert, we made "churro chips!" First, students cut whole wheat tortillas into chip shapes, coated with coconut oil, and tossed with the iconic churro cinnamon-sugar mixture.
Warm out of the oven, these "churro chips" were a hit amongst these littlest of chefs!
View today's recipes, here!