Ingredients
| Canned pinto beans, drained or dry pinto beans, cooked(8 pounds, 7 ounces) | 8.438 pounds |
| Fresh onions, chopped(or 1 ounce dehydrated onions) | 5 ounces |
| Granulated garlic(1 tablespoon, 1½ teaspoons) | 1.5 tablespoons |
| Ground black or white pepper | 2 teaspoons |
| Canned tomato paste | 14 ounces |
| Water | 1 quart |
| Chili powder | 2 tablespoons |
| Ground cumin(1 tablespoon, 1½ teaspoons) | 1.5 tablespoons |
| Paprika | 1½ teaspoons |
| Onion powder | 1½ teaspoons |
| Reduced-fat Cheddar cheese, shredded(1 pound, 10 ounces) | 1.625 pounds |
| Fresh tomatoes, diced(1 pound, 5 ounces) | 1.313 pounds |
| Fresh lettuce, shredded(2 pounds, 7 ounces) | 2.438 pounds |
| Enriched taco shells | 100 each |
Instructions
- Heat canned pinto beans before draining. Puree beans to a smooth consistency.
- Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically.
- For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.
- Serving suggestions (2 tacos per serving)
A. Before serving or on serving line, fill each taco shell with a No. 20 scoop (about 3 Tbsp) bean mixture. On each student tray, serve 2 tacos, No. 10 scoop (3⁄8 cup) lettuce and tomato mixture, and 1⁄2 oz (2 Tbsp 1 tsp) shredded cheese.
OR
B.1. Preportion No. 10 scoop (3⁄8 cup) lettuce and tomato mixture and 1⁄2 oz (2 Tbsp 1 tsp) shredded cheese into individual souffle cups. Refrigerate until service.
B.2. Transfer bean mixture and taco shells to steam table pans. On each student tray, serve 2 unfilled taco shells, 1 No. 10 scoop (3⁄8 cup) bean mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to “build” their own tacos.
Recipe Notes
CCP: Heat to 155 ° F for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.
Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For
50 servings, use 1⁄4 cup 1 1⁄2 tsp Mexican Seasoning Mix.