ASD Recovery Recipe: Anything Taquitos

It’s been a million years since my last recipe post. I vaguely remember that post being titled “Anything Pasta.” Its point was that, pretty much whatever is in my refrigerator, I can make (GFCF, lentil-based) pasta with those ingredients, and Martin eats. (Exception: mushrooms. The kid can sniff out a mushroom like a truffle hog.)

Today I reveal another secret, the taquito miracle. Martin can tolerate almond flour, and he does well with Siete brand almond-flour tortillas. Occasionally I make tacos at home, with spicy beans, tomato-walnut filling, spinach, tomatoes, onions, salsa. For me, I use corn hard shells. Adrian and Martin prefer gluten-free tortillas. One day I took leftover taco beans, added Miyoko’s cashew mozzarella, rolled them tightly into a Siete tortilla, and pan-fried the concoction, which sealed the tortilla shut and also made an externally crunchy finger food.

Martin acted like he’d found paradise. That first time, he ate four taquitos in a row.

I thought, why stop at leftover taco beans?

Since then I’ve realized I can roll a whole variety of ingredients into a taquito and watch Martin enjoy the creation. Last week, I made gallo pinto. Unfortunately, I rushed the job, and the beans didn’t end up as soft as Martin likes them. Although my brother Eddie, who is here with us in Costa Rica, enjoyed the meal, Martin refused to finish his portion.

Fast forward to the next day, lunchtime. I scooped leftover gallo pinto into a Siete tortilla, rolled, fried. Presto! Martin snarfed the first taquito and requested a second, no hint evident of the previous day’s fussiness. Other leftovers I’ve snuck into taquitos include rice pilaf, lentils, mixed vegetables. In a pinch I’ve combined organic pizza sauce and Miyoko’s mozzarella to blend two cuisines into the “pizza-quito,” a Martin favorite.

I also use the tortillas to make “quesadillas,” i.e., two tortillas like sandwich bread around filling, pan-fried into something resembling an edible frisbee. I make varieties of “breakfast quesadilla,” such as peanut butter and coconut, or cashew butter with banana. (Yes, I also make breakfast taquitos.) Martin currently dislikes leafy green vegetables. Usually I hide them in smoothies. One morning I happened upon another minor miracle. I finely chopped fresh spinach, then tucked it with Kite Hill almond cream cheese and Himalayan salt between two tortillas, and fried. If Martin was concerned about the spinach—which, by the way, was not hidden in the final product—he failed to mention the concern when he asked if he could eat the same quesadilla again later.

We’ve been in Costa Rica a couple weeks already, where (despite a remarkable variety of organic and GFCF products, compared to Nicaragua) items like Siete almond-flour tortillas aren’t so easy to find. The first week, Adrian was with us. He stepped onto the porch one afternoon to find Martin munching contentedly on a peanut-butter-and-strawberry taquito.

“Martin!” Adrian teased. “Did your mother travel to Central America with almond-flour tortillas in her luggage just so you can eat taquitos? Are you that spoiled?”

Yes, I did. Because yes, he is.

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