Bean Tacos (meatless)
Portion Size: 2 small tacos
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 (15 oz. ) cans beans | (black, pinto, or red bean) |
| 2 tablespoons reduced sodium taco seasoning mix | May sub. Taco seasoning mix. |
| 3 Cups shredded low fat cheddar cheese | For vegan: use vegan cheese. |
| 2 Cups tomatoes, chopped | Wash, trim and chop |
| 3 Cups shredded lettuce | Wash, trim and chop |
| 16 Flour small tortillas ( no lard) | |
| 1/2 Cup light sour cream | For vegan: use vegan sour cream |
| Taco sauce (optional) (read label) | For vegan ( read label- plant based products only) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large sauce pan, add beans and heat. | |
| 2 | Add seasoning mix and ¼ cup water to beans. Heat through. | Cook until internal temperature reaches 135 F degrees for 15 seconds. |
| 3 | Wrap tortillas in foil and 350 warm in oven for 20 minutes. | |
| 4 | Top each with beans and then cheese. | |
| 5 | Top with chopped tomatoes, sour cream, and lettuce. Sprinkle with taco sauce. |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
