RECIPE DETAILS
Item ID: 1801009
Serving Size: 1 Taco
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, 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, 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
- Cilantro: 84%
- Jalapeño: 90%
- Green Onions: 83%
- Black Beans, canned: 56% (drained)
- Sweet Potato (cooked, peeled): 61%
- Red Cabbage: 83%
- Green Cabbage: 87%
Pre-Preparation
- Wash produce as needed.
- Make Empanada Sauce by blending together the yogurt, cilantro, garlic, jalapeño, green onion, salt (first amount), and lime juice (first amount).
- Drain and rinse black beans.
- Wash, peel, and dice sweet potatoes.
- Wash and shred both the red and green cabbages.
- Preheat oven to 375°F.
Preparation
- Mix black beans and cumin in a large bowl, then place into a hotel pan. Cover the pan with parchment and foil, then heat in the oven for about 25 minutes until the internal temperature reaches 135°F.
- Toss sweet potatoes with olive oil, second salt amount, and chili powder.
- Spread sweet potatoes on a parchment-lined sheet pan and roast for about 25 minutes at 375°F, until internal temperature reaches 135°F and they can be easily pierced with a fork.
- Mix shredded cabbage with third salt amount, second lime juice amount, and vinegar.
Serving
Serving size: 1 Taco = 1 oz sweet potatoes, 2 oz black beans, 1/4 cup slaw, 2 Tbsp Empanada Sauce, 1 Tbsp pumpkin seeds
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, Legumes | 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 | 186.19 kcal |
| Total Fat | 4.03 gm |
| Saturated Fat | 0.71 gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,041.30 mg |
| Carbohydrates | 31.51 gm |
| Fiber | 7.10 gm |
| Sugars | 3.80 gm |
| Added Sugars | 0.00* gm |
