“I have been on a Brussels sprout kick lately so that is the first thing I thought of. And I knew that Brussels sprouts were healthy, so I picked that,” says Corbin about his recipe. He recommends combining 2/3 cup of kefir with 1/3 cup pomegranate juice for a delicious drink to accompany the wrap. - Corbin Jackson, age 9, South Carolina

Makes 10 servings

Ingredients: 

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 tablespoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons coconut oil
• 10 ounces Brussels sprouts, trimmed and finely chopped
• 1 (15-ounce) can organic pinto beans, rinsed and drained
• 2 small avocados, pitted
• Juice from 2 limes
• 2 tablespoons chia seeds
• 10 whole wheat tortillas

Preparation: 

1. In a medium bowl, stir together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
2. In a large sauté pan over moderate heat, warm the coconut oil. Add the Brussels sprouts and the seasoning mixture and cook until the Brussels sprouts soften and wilt slightly, about 5 minutes. Add the beans, lower the heat to low, and cook, stirring often, until the beans are heated through, about 3 minutes.
3. In a small bowl, use a fork to mash the avocados and lime juice into a creamy paste. Add the chia seeds and stir to combine.
4. Spread a thin layer of the avocado mixture on each tortilla then top with the Brussels sprout–bean mixture. Roll up the tortillas, tucking the sides in as you roll.

289 calories; 7g protein; 35g carbohydrates; 13g fat (3g saturated fat); 455mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.