Baja Bean Tacos

An image depicting the Baja Bean Tacos recipe brought to you by the Bean Institute.

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

Directions

  1. Line steamtable pan with parchment paper. Sauté onion in oil in sauté pan until tender, about 5 minutes.
  2. Combine onion, beans, herbs and cheese; pour into prepared steamtable pan. Bake, covered, at 350º F until heated through, 30 to 45 minutes.
  3. 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