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.
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
- 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.
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.