If you have ambitions of getting tacos into the pie hole of your infant or toddler but can’t quite figure out the logistics of getting a small child to eat a multi-ingredient/multi-texture dish, we have one word for you: baleada. Central American in origin, it consists of a flat flour tortilla spread with refried beans, white cheese, and whatever else strikes you–a real blank canvas, and one soft enough for even young toddlers. The version here tries to strike a balance between typical and true flavors of Central and South America with what older infants and (younger toddlers) like: creamy and rich or sweet flavors like avocado, bananas, and cheese. Keep the beans-and-cheese-on-a-soft-tortilla base but adapt as you and/or your toddler see fit.
Heads up: get ready to smash and smooth a bunch of t’ngs…
This recipe is a gentle, baby-led introduction to one of the most beloved family meals—tacos! Designed for infants just starting solids and toddlers still building their chewing and self-feeding skills, this taco skips meat, spice, and salt in favor of mild, nourishing ingredients that are easy to handle and digest.
Whether served open-faced, rolled, or broken into small bites, this taco fits a range of developmental stages and textures.
There’s no meat, added salt, or strong spices—just real food made toddler-appropriate.
Yes—this taco is designed for infants starting solids, with no added salt and soft textures throughout.
Definitely. Offering the components separately is great for early eaters still developing pincer grasp and chewing coordination.
Any soft-cooked beans will work—black beans, white beans, or pintos are all good options. Just make sure they’re fully cooked and easy to mash.
No seasoning is necessary. This recipe is about letting your infant or toddler experience whole food flavors on their own terms.
This blend of avocados, black beans, plantains, and cheese in a soft tortilla is the perfect gateway into tacos for your toddler or infant.
Smash down innards of the avocado until it forms a chunky puree (or make guacamole with it).
Heat a pan to Medium, adding a bit of cooking spray or oil if needed; when hot, place stuffed tortilla in and cook until outside is just starting to crisp, roughly 20 seconds; flip and do the same for the other side. Remove from heat.
Your kiddo may want for something red and tangy–salsa? ketchup?–to dip; otherwise, this one is good to go. I usually keep the tortilla whole for the first few bites so that my son can get acquainted with the flavors inside and the structure of a taco; that often means holding it up for my son until he lets me know how he wants to eat it.
As noted at the outset, lots of different modifications are possible on this one: swap out the bananas and add in some eggs; go the meaty route and add in some ground pork or meat; or keep it minimalist and just do beans and cheese. Soft and sweet: those are the only rules.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
