Chefs Up Front and FLIPANY (Florida Introduces Physical Activity and Nutrition to Youth) event.
Palm Springs Middle School Students making this tasty recipe at the Chefs Up Front event. This is a program that introduces kids to healthy eating and physical activity.
It’s a quick, easy recipe that’s packed with flavor and healthy, too.
Taco in a Cup
Palm Springs Middle School students making this quick, healthy recipe at Chefs Up Front and FLIPANY (Florida Introduces Physical Activity and Nutrition to Youth) event.
Recipe by Cooking Matters Coordinator, Chef Christine Matotek
2 cans low-sodium, low-fat refried beans
1 can low-sodium lentils, rinsed and drained
1 cup water
1 cup cooked brown rice
1 package low-sodium taco seasoning blend
Fresh spinach, chopped
Broccoli slaw mix
Frozen corn, de-thawed
Low-fat shredded cheese (Mexican, mozzarella, cheddar)
Fresh diced onion
Fat-free plain Greek yogurt
Crushed taco shells or tortilla chips
Fresh cilantro leaves
1 In a large skillet, combine refried beans, the lentils and water together mixing well. Add package of taco seasoning blend and mix thoroughly.
2 Heat taco bean mix on stovetop over medium-low heat until warm. Stir mixture constantly so it doesn’t burn. Then stir in the brown rice. Cook for 3 minutes or until rice is thoroughly heated through.
3 Crush and place taco shell/tortilla chips as bottom layer of cup.
4 Generously scoop taco bean mix on top of crushed layer in cup.
5 Layer with the toppings of your choice on top of the taco bean mixture.
6 Enjoy your Taco in a Cup.