Baja Bean Tacos
To download a Spanish translation of this recipe click here.
Servings: 6
Calories: 452kcal
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Ingredients
- 1 pound + 4 cups onions, chopped
- 2 tablespoons vegetable oil
- 3 quarts #10 kidney beans rinsed, drained, lightly mashed
- 3 quarts #10 pinto beans rinsed, drained
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 2 pounds (or 8 cups) reduced-fat or regular cheddar cheese, shredded
- 1 pound (or 4 cups) reduced-fat or regular Monterey Jack cheese, shredded
- 100 6-inch corn or flour tortillas or crisp taco shells
- 1½ gallons lettuce shredded
- 1½ quarts salsa
- 1½ quarts reduced-fat or regular sour cream
Instructions
- Line steamtable pan with parchment paper. Sauté onion in oil in sauté pan until tender, about 5 minutes.
- Combine onion, beans, herbs and cheese; pour into prepared steamtable pan. Bake, covered, at 350º F until heated through, 30 to 45 minutes.
- Scoop ¼ cup mixture onto each tortilla; top each with ¼ cup lettuce, and 1 tablespoon each salsa and sour cream.
Notes
Created by David Watzke Riverside Unified School District, Placentia, CA
Nutrition
Calories: 452kcal | Carbohydrates: 49g | Protein: 19g | Fat: 19g | Sodium: 736mg | Potassium: 267mg | Fiber: 12g | Calcium: 350mg