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Bean Taco
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beans, Pinto, Dry, Low Sodium, #10 Can, #252 | 3 #10 can(s) |
Onions, Frozen, Chopped, #72 | 1 2/3 cup(s) |
Paste, Tomato, #10 Can, #266 | 3 1/2 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Chili Powder, #329 | 1/4 cup(s) + 2 tablespoon(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1/2 cup(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Cheese, Mozzarella, Shredded, #58 | 3 pound(s) + 4 ounce(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 3 pound(s) + 4 ounce(s) |
Tomatoes, Crushed, #10 Can, #268 | 2 pound(s) + 8 ounce(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 6 quart(s) + 2 cup(s), shredded |
Taco Shell, Crunchy, WGR, #416 | 100 shell(s) |
DIRECTIONS
1. | Use either canned drained pinto beans or cooked dry pinto beans (see Production Notes for prepartion of dried beans). Puree beans to a smooth consistency. |
2. | Add onions, chili powder, tomato paste, water, and Southwest spice blend to pureed bean mixture. Blend well. Bring to boil. Reduce heat and simmer for 25 to 30 minutes. Stir periodically. An alternate preparation method: Pour mixture into steamtable pan sprayed with pan release spray. Bake covered, at 350 degrees, until heated through, about 30 to 45 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Blend cheeses and portion 1 ounce cheese in portion container. Combine tomatoes and lettuce and portion 1/4 cup. |
4. | Heat shell for 3 -5 minutes. On serving line, fill each taco shell with #10 scoop (3/8 cup) bean mixture. With each taco, serve lettuce and tomato mixture and cheese. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
PREPARATION NOTES FOR DRIED BEANS:
SOAKING DRIED BEANS
Overnight method: Add 1 3/4 quarts cold water to every pound of dry beans. Cover. Let stand overnight in refrigerator.
Quick-soak method: Boil 1 3/4 quarts water for each pound of dry beans. Pour beans in and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
COOKING DRIED BEANS
Once the beans have been soaked, add 1/2 teaspoon salt for every pound of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately or,
CCP: Hold for hot service at 135 degrees F. Or, chill for later use.
If chilling:
CCP: Cool to 70 degrees F within 2 hours and to 41 degrees F within an additional 4 hours.
1 pound of dry beans=about 2 1/2 cups dry or 6 1/4 cups cooked beans.