Baja Bean Tacos (meatless) (Serves 50)

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

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 350F 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.

NUTRIENT INFORMATION PER SERVING: Calories 315; Fat 8g; % Calories from Fat 22; Calcium 369mg; Carbohydrate 45g; Folate 90mcg; Sodium 914mg; Zinc 2mg; Protein 18g; Dietary Fiber 9g; Cholesterol 21mg; Iron 3mg

YIELD: 50 main-dish servings (2 tacos each)
Created by David Watzke Riverside Unified School District, Placentia, CA
Source: Northarvest Bean Growers Association