To download a Spanish translation of this recipe click here. Print Ingredients 1 pound (4 cups) onions, chopped 2 tablespoons vegetable oil #10 can (3 quarts) Kidney beans, rinsed, drained, lightly mashed #10 can (3 quarts) Pinto beans, rinsed, drained 1/4 cup chili powder 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon pepper 2 pounds (8 cups) reduced-fat or regular Cheddar cheese, shredded 1 pound (4 cups) reduced-fat or regular Monterey Jack cheese, shredded 100 corn or flour tortillas (6 inch), or crisp taco shells 1-1/2 gallons lettuce, shredded 1-1/2 quarts salsa 1-1/2 quarts reduced-fat or regular sour cream Number of Servings : 6 To download a Spanish translation of this recipe click here. Directions 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 1/4 cup mixture onto each tortilla; top each with 1/4 cup lettuce, and 1 tablespoon each salsa and sour cream. Created by David Watzke Riverside Unified School District, Placentia, CA