Black Bean Tacos

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
100 servings

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

  1. Preheat braising pan to 350°F.
  2. Coat braising pan with oil. Add onions and sauté until tender.
  3. Add black beans, garlic powder, pepper, chili powder, cumin, paprika, and onion powder. Stir until all ingredients are mixed thoroughly.
  4. Cook for 20 minutes. Product must reach an internal temperature of 165°F for 15 seconds.
  5. 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.
  6. Place tortillas in hot holding cabinet to warm 20 minutes prior to serving.
  7. Offer salsa, shredded cheddar cheese and shredded lettuce as toppings.
Source: Greenville County Schools, South Carolina

Additional Tips

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.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources