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

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
man ideas

We invited chefs from a variety of universities to our campus to showcase their favorite dishes for the students. Not only can college operators learn from each other, but it’s also a great way to showcase to our students what top campus dining is all about.

FSD Resources