RECIPE DETAILS
Item ID: 1801009
Serving Description: 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 Description: 1 Taco
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Gluten Free
Allergens: Milk
Ingredients
Ingredients list for this recipe is unavailable.
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.
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Make Empanada Sauce by blending together the yogurt, cilantro, garlic, jalapeño, green onion, salt (first amount), and lime juice (first amount).
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Drain and rinse black beans.
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Wash, peel, and dice sweet potatoes.
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Wash and shred both the red and green cabbages.
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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.
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Toss sweet potatoes with olive oil, second salt amount, and chili powder.
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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.
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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
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.125 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.25 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 |
