Buffalo Kidney Bean-Chicken Tacos

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Make a healthier taco full of chicken, tomatoes, Bush’s Best® Kidney Beans and chilies accompanied by crisp lettuce and blue cheese.
Yields: 12 servings | Serving Size: 1 tortilla / 3/4 cup filling | Prep Time: 15 minutes Cook Time: 20–25 minutes

Ingredients

Oil, vegetable, 2 Tbsp
Onions, sweet, diced, 2 cups
Garlic, minced, 1 tsp
Chipotle in adobo, minced, 2 tsp
Tomatoes, canned, diced, 3 cups
Bush’s Kidney Beans, drained*, 3 cups
Roasted chicken, diced, 1 qts
Tortillas, flour, soft, 10-in, 12
Blue cheese, crumbled, 1-1/2 cups
Iceberg lettuce, shredded, 3 cups
Sour cream, optional, 1-1/2 cups

Steps

  1. Heat oil over medium-high heat. Add onions. Sauté 2–3 minutes.
  2. Add garlic and chipotle. Cook 2 minutes.
  3. Add tomatoes. Cook until slightly thickened, about 5 minutes.
  4. Stir in beans and chicken. Heat through, about 4 minutes.

To serve: Heat a flour tortilla. Top tortilla with 3/4 cup bean-chicken mixture, 2 Tbsp crumbled blue cheese, 1/4 cup lettuce and 2 Tbsp sour cream if desired. Roll and serve.
*Other beans may be substituted including Pinto, Black or Garbanzo.

Additional Tips

Additional Tips

Serving suggestion: These tacos could be served with fresh fruit, tomato-avocado salad or bean relish if desired.

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources