Schools are back in session, which means parents now face the question of what to feed their hungry kids when they return from school.

After school snacks are important.

But, it’s even more important that the snacks they eat are healthy. Sugary snacks may give them more energy, but at the cost of the inevitable sugar crash. Healthy protein, vitamin and nutrient snacks fill kids with energy and fuel them up to take care of the evening’s homework assignments and then still some left in the tank to be active afterward.

While fruits and vegetables are the obvious call, sometimes they can be a hard sell to hungry kids. Enter this recipe for fun after school snack pinto bean tortilla cups.

This simple after school snack recipe is easy to put together, fun to eat and, most importantly, healthy. Aside from a little mayo for flavor, this recipe features fresh ingredients like arugula, tomatoes, avocado and of course of famous, hearty pinto beans. In fact, beans and avocados are some of the best superfoods for keeping your cholesterol down. They make a great culinary pairing.

Use the extra tortillas you have lying around to whip up these after school snacks in a flash. Start them when school gets out and they will be ready to serve by the time they get off the bus.


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Tortilla cups filled with a spicy pinto bean salad.

After School Snack Pinto Bean Tortilla Cups


  • 10 soft tortillas
  • ½ cup mayonnaise
  • 2 tsp. hot sauce
  • 2 cups Randall Pinto Beans, drained and rinsed
  • 2 cups arugula
  • 10 oz can diced tomatoes with green chilies
  • 1 small yellow onion, finely diced
  • 1 tsp. cumin
  • 1 tsp. Mexican oregano
  • ½ tsp. smoked paprika
  • 4 slices of avocado, diced


  1. Preheat the oven to 400 degrees. Using a muffin pan, take a tortilla and gently press it into one of the muffin cups, tearing off the edges to create a small bowl. Repeat for all 10 tortillas and bake for 3 minutes to create the tortilla cup.
  2. Stir the mayonnaise and hot sauce together in a small bowl. Place a heaping teaspoon into each muffin cup.
  3. In a small bowl, mix the can of diced tomatoes with the yellow onion, cumin, Mexican oregano and paprika.
  4. Assemble the rest of the cups by layering a few arugula leaves, two tablespoons of pinto beans, a tablespoon of the tomato and onion mix, and a few cubes of avocado.


But how about dinner time? This isn’t just the time of year that school starts – it’s also the time of year we start to transition to fall. This time of year is perfect for hearty soups that will keep the family full, happy and warm.

Ready to start planning your picnic? Just don’t forget the Randall Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.