Mexican Haystack for school lunches
 
Prep time
Cook time
Total time
 
This is a simple one dish meal that can be made for easy but delicious school lunches! These haystacks can be prepped 2-3 at a time for the whole week. Corn chips, vegetables, and beans all piled up to make a delicious haystack! Kids love it!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2-3 kid lunches
Ingredients
Cooked bean medley
  • 1 can organic black beans (make sure the can has a BPA-free lining)
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 3 Tbsp taco seasoning (make sure the seasoning is mild, if it's for kids)
  • 1 tablespoon chopped fresh cilantro
  • optional add ins: corn, chopped mushrooms, tomatoes
  • salt to taste
Pico de gallo style salad
  • 1 tomato, chopped
  • 1 green onion,thinly sliced
  • Handful of kale, chopped into very thin strips
  • juice of half a lime
  • handful of corn chips, in a small zip lock bag per lunch
  • Optional: Guacamole
  • apple slices for dessert
Instructions
Bean Medley
  1. In a medium saucepan, combine beans, onion, taco seasoning, garlic, and other vegetables/add ons if using, and bring to a boil.
  2. Reduce heat to medium-low. Season with cilantro, and salt.
  3. Simmer for 10 mins.
Pico de gallo style salad
  1. Place kale and lime juice into a medium-size salad bowl and massage for 3-5 minutes.
  2. add in remaining ingredients and mix until well mixed.
  3. Using a bento-style bunch box or individual containers separate all food items and place into lunch box.
  4. Now your kid, or you (a big kid) can stack their lunch and enjoy!
Recipe by The Edgy Veg at https://www.theedgyveg.com/2016/08/31/easy-vegan-back-school-lunch-ideas-diy-lunchables-mushroom-tofu-lettuce-wraps-mexican-haystacks/