In the interest of getting kids to both try and eat a wide variety of foods, November brings us a new alternate entree:
The Brown Rice, Zesty Black Bean and Cheese Burrito!
served with: corn, zucchini sticks, and salsa
I think the brown rice part is pretty clear. The beans are by Pride of New York and are all natural with nothing added. The cheese is Monterey Jack and I am checking on the tortilla.
For the sides, the zucchini is fresh but the corn is canned. I do not have the label. The salsa is Green Mountain and mild, Here are the ingredients: Tomatoes, fire-roasted chiles, onions, tomatillos, jalapeno peppers, pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt, spices.
And now for a history/nutrition lesson: Corn, beans and squash together are known as the "three sisters" are were grown together by Native Americans for hundreds of years. Combined, they form a complete (and vegetarian) protein. Plus the beans could grow up the corn stalks.
I would happily try this one. Probably instead of brunch.
Students can also request the hummus plate or the egg salad plate both with and without gluten (i.e. with pita bread or with rice cakes.) We also have tuna in a pita and a whole grain peanut butter and jelly sandwich.
Sara
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