Black Bean Empanadas:

Recipe courtesy of Produce for Kids

Prep time: 10 minutes

Cook time: 25 minutes

Servings 6

Ingredients:

½ teaspoon olive oil

3 mini sweet peppers, finely chopped

¼ cup finely chopped sweet onions

½ cup chopped tomatoes

1 cup no-salt-added black beans, drained and rinsed

1 tablespoon low-sodium taco seasoning

12 frozen empanada discs, thawed

¾ cup shredded low-fat cheddar cheese

1 large egg white, beaten

6 guacamole minis

6 packages crispy fruit

Directions:

• In skillet over medium heat, heat oil.
• Add peppers, onions and tomatoes.
• Cook 3-4 minutes, or until tender.
• Add black beans and taco seasoning.
• Cook 2 minutes.
• Set aside to cool.
• Heat oven to 375 °F.
• Lay empanada dough out on parchment-lined baking sheet.
• Fill with black bean filling and 1 tablespoon cheese.
• Fold dough over filling to create pocket. Use fork to press down sides to seal.
• Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
• Bake 20-25 minutes, or until golden brown.
• Remove from oven and let cool.

Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Rainbow Bento Box:

Recipe courtesy of Produce for Kids

Prep time: 15 minutes

Servings: 2

Ingredients:

2 red mini sweet peppers, sliced

1 mandarin, peeled and segmented

1 kiwi, sliced

½ cup sugar snap peas

¼ cup blueberries

½ cup red seedless grapes

1 large spinach wrap

1 tablespoon hummus

2 slices provolone cheese

2 ounces low-sodium deli-sliced turkey

½ cup baby spinach, chopped

Directions:

• Assemble two lunch-boxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
• Lay wrap on flat surface.
• Spread with hummus and top with cheese, turkey and spinach.
• Roll up tightly and slice into 1-inch thick rounds. Add half to each lunch-box.