Kids Bambino Recipe

If using refried beans from a can: open and transfer 1 cup of beans to a small saucepan. Warm over low–medium heat, stirring frequently, until hot (about 3–5 minutes). If beans are too thick, stir in 1–2 teaspoons of water until they reach a spreadable consistency. Taste and season with a pinch of salt if needed.

If using canned black beans: drain and rinse 1 cup beans. Place in a small saucepan with 1 tablespoon water, 1/8 teaspoon ground cumin (optional), and a pinch of salt. Simmer 4–6 minutes, then mash roughly with a fork or potato masher until slightly chunky but spreadable.

Lay the 10" tortilla flat on a clean work surface or plate. If desired, brush one side lightly with the teaspoon of butter or oil—this helps to warm and lightly crisp the tortilla.

Spread the warmed beans in a roughly even layer over one half of the tortilla, leaving a 1/2" border at the edge so the tortilla is easy for kids to hold. Use about 1/2 to 3/4 cup of beans depending on thickness and preference.

Evenly sprinkle the 3/4 cup shredded Tillamook cheddar cheese over the beans.

Fold the tortilla in half to form a half-moon (burrito-style) so the cheese and beans are enclosed.

Heat a nonstick skillet or griddle over medium heat. Place the folded tortilla seam-side down in the skillet. Cook 1.5–2 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted. If cooking multiple, keep finished ones wrapped in foil or a low oven (200°F / 95°C) to stay warm.

Transfer the warmed Kids Bambino to a plate. Let rest 30 seconds to 1 minute to allow cheese to set slightly so it is easier for a child to handle.

Cut into 2 or 3 bite-size wedges for small hands if desired. Serve with optional sides: 2 tablespoons sour cream, 2 tablespoons mild salsa, and a sprinkle (about 1 teaspoon) of chopped cilantro on the side.

Provide napkins and a small plate. For food safety, cool slightly before giving to very young children.