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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources