RECIPE DETAILS
Item ID: 1801009
Serving Size: 1 Taco
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Peas, Lentils, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1801009
Serving Size: 1 Taco
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Peas, Lentils, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Green Onions: 83%
- Jalapeño: 90%
- Cilantro: 84%
- Sweet Potato (peeled, cooked): 61%
- Green Cabbage: 87%
- Red Cabbage: 83%
- Black Beans, canned: 56% (drained)
Pre-Preparation
- Wash produce as needed.
- Make Empanada Sauce:
- Thinly slice green onions.
- Remove stems and seeds from jalapeños, then dice into small cubes (wear gloves if sensitive to handling jalapeño peppers).
- Mince garlic.
- Finely chop cilantro.
- Blend together the yogurt, green onion, jalapeño, garlic, cilantro, salt (first amount), and lime juice (first amount).
- Peel and dice sweet potatoes.
- Quarter each green and red cabbage heads, then slice away the cores and shred the cabbage.
- Drain and rinse black beans.
- Preheat oven to 375°F.
Preparation
- In a large bowl, mix black beans and cumin, then place into hotel pans.
- Cover the hotel pans with parchment and foil, then heat in 375°F oven for about 25 minutes or until the internal temperature reaches 135°F.
- Toss sweet potatoes with oil, chili, and salt (second amount).
- Spread sweet potatoes on parchment-lined sheet pans and roast in 375°F oven for about 25 minutes or until internal temperature reaches 135°F and they can be easily pierced with a fork.
- To make the slaw, mix shredded cabbage with vinegar, lime juice (second amount), and salt (third amount).
Serving
Assemble the tacos on each 6-inch corn tortilla:
- Add 1 oz sweet potatoes
- Add 2 oz black beans
- Top with 1/4 cabbage slaw
- Drizzle 2 Tbsp empanada sauce
- Garnish with 1 Tbsp pumpkin seeds
Serving size: 1 Taco
Recipe Source: Oakland Unified School District
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ¼ cups |
| Vegetables, Additional | ¼ cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 221.12 kcal |
| Total Fat | 4.15 gm |
| Saturated Fat | 0.74 gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,094.26 mg |
| Carbohydrates | 37.87 gm |
| Fiber | 9.75 gm |
| Sugars | 3.89 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
