After the Nutella extravaganza of the last two days, I decided to do a more savory lunch today. On Sunday, I made a big pot of kidney beans loaded with veggies: onion, celery, carrots, corn and kale. I seasoned the beans with chili powder, because the kiddos just love their chili. For today’s taquitos, I filled tortillas with the red bean mix and some shredded cheese, and baked in a 400˚ oven for about 10 minutes. Super yum: I love baked taquitos. I also made a crunchy snack mix with holiday colored Goldfish (have to use those up), freeze-dried edamame and lentil curls from Trader Joe’s.