This is one of those easy Halloween recipes that’s perfect for kids to cook themselves. Just make sure you’re nearby to help with the food processor, cutting the tomato, and using the oven. You can make this Halloween recipe even more festive by using sun-dried tomato flour tortillas (they look orange).
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6-8 servings
Ingredients:
- 8 oz. carrots, sliced into chunks (or use bagged baby carrots)
- 2 cloves garlic (use pre-peeled garlic from the produce section to save time)
- 1 cup whipped cream cheese
- 1 Tbsp. butter
- 2 eggs
- 1/4 tsp. kosher salt
- 3 cups shredded cheddar cheese
- 1 16 oz. can refried beans
- 6-8 large (burrito size) flour tortillas
- 1 Roma tomato, cut into triangle-shaped chunks
Preparation:
Before you begin, gather all of your ingredients. Have your grown-up assemble the food processor, open the can of beans and cut the tomato. You will also need a baking sheet (or cookie sheet) and nonstick cooking spray.
- Preheat the oven to 400 degrees F.
- Place the carrots in the work bowl of a food processor fitted with a metal blade (the food processor should NOT be plugged in yet). Put the top on the food processor, plug it in, and pulse 4 to 6 times until the carrots are grated (it’s okay to have some carrot chunks).
- Add the garlic cloves and pulse another 2 to 3 times. Add the cream cheese, butter, eggs, salt and all but 1/2 cup of the shredded cheddar cheese. Save it for later. Process until smooth.
- Unplug the food processor and remove the top. With a grown-up’s help, place 1 cup of the cheese mixture in a medium bowl. Using a potato masher, add the refried beans to the bowl and mash with the cheese mixture. Place the remaining cheese mixture in another bowl.
- Spray a cookie sheet or baking sheet with nonstick spray. Place a tortilla on the cookie sheet. Spread a layer of the cheese mixture on top of the tortilla. The tortilla should look like an open-faced sandwich with the cheesy mixture facing up.
- Stack another tortilla on top of the cheesy mixture, and spread a layer of the cheese-and-refried-bean mixture on top of the second tortilla. Again, the cheesey-bean mixture faces up.
- Repeat the process with the remaining tortillas, alternating between the cheesy mixture and the cheesy-bean mixture.
IMPORTANT: End with a layer of the plain cheese mixture facing up.
- Sprinkle the reserved cheese over top.
- Bake for 10 to 15 minutes until the cheese is melted and golden.
- Remove from oven and place two tomato chunks in the center of the tortilla for eyes and use the remaining chunks to make a mouth for your pumpkin. Slice into triangles and serve.
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