Who says Taco Tuesday can’t happen twice in one day? Not us! Think of this lunchtime taco salad box as the warm-up for dinner tacos.
Here’s a simple way to arrange favorite taco ingredients into one easy-to-transport bento box. Throw in kiwi rounds, and you’ve got a delightful balance of sweet and salty to power the second half of the school day.
¼ cup Black Bean & Corn Dip (see ingredients and directions below)
2 tablespoons Greek yogurt, low-fat or fat-free
1 ounce shredded cheddar cheese
1 ounce whole grain tortilla chips
1 kiwi, peeled and sliced into rounds
1 serving low-fat or fat-free milk
Black Bean & Corn Dip Ingredients:
1 15.5-ounce can black beans, drained and rinsed
4 grape tomatoes, quartered
2 mini red or orange bell peppers, diced
¼ cup frozen corn, thawed
Salt to taste
1. Arrange Black Bean & Corn Dip in one section of a bento box.
2. Layer the Greek yogurt in a second section of the bento box and top with cheddar cheese shreds.
3. Arrange tortilla chips and kiwi slices in remaining section of the bento box.
4. Serve with milk.
Black Bean & Corn Dip Directions:
Combine all ingredients in a small bowl and toss to combine. Season to taste with salt as needed. Transfer to an airtight storage container. Mixture can be stored for up to one week in the refrigerator. Serve with whole grain tortilla chips.