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Black Bean Tacos
Tacos are always a student favorite. To create a healthier version that also takes an alternative protein into account, Greenville County Schools swapped traditional ground beef for black beans.
Servings
100
100
Cuisine Type
- mexican
Menu Part
- entree
Source: Greenville County Schools, South Carolina
Tacos are always a student favorite. To create a healthier version that also takes an alternative protein into account, Greenville County Schools swapped traditional ground beef for black beans.
Ingredients
¼ cup oil
8 ¾ oz. fresh-diced onions
5 ½ #10 cans black beans
3 tbsp. garlic powder
1 tbsp. black pepper
¼ cup chili powder
3 tbsp. cumin
1 tbsp. paprika
1 tbsp. onion powder
¼ #10 can tomato paste
2 qt. water
100 whole-grain 8-in. tortillas
3.12 qt. salsa
3 ¼ lb. shredded cheddar cheese
2.5 lb. shredded lettuce
5 lb. diced tomato
Steps
Preheat braising pan to 350°F.
Coat braising pan with oil. Add onions and sauté until tender.
Add black beans, garlic powder, pepper, chili powder, cumin, paprika, and onion powder. Stir until all ingredients are mixed thoroughly.
Cook for 20 minutes. Product must reach an internal temperature of 165°F for 15 seconds.
Transfer to 20-by-6-by-4-foot pans. Cover and place in hot holding cabinet maintaining a temperature of 140°F to 150°F.
Place tortillas in hot holding cabinet to warm 20 minutes prior to serving.
Offer salsa, shredded cheddar cheese and shredded lettuce as toppings.
Additional Tips
One-third cup (#12 scoop or 3 ounce-spoodle) of black beans, ½ ounce cheese and 1 tortilla will provide 2 ounce meat/meat alternate and 2 servings of whole grain.
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