Chefs Up Front and FLIPANY (Florida Introduces Physical Activity and Nutrition to Youth) event.

flippanykids-9-16Taco in a Cup

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-9-16

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

Ingredients

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

Toppings

Fresh spinach, chopped

Broccoli slaw mix

Frozen corn, de-thawed

Low-fat shredded cheese (Mexican, mozzarella, cheddar)

Fresh diced onion

Low-sodium salsa

Fat-free plain Greek yogurt

Guacamole

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.