Baja Bean Fajitas
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✨NEW ✨menu item: Baja Bean Fajitas 🌱
This delicious climate-friendly meal is good for you AND the planet. 🌏
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Sample caption for social media, emails, or websites:
✨NEW ✨menu item: Baja Bean Fajitas 🌱
This tasty meal has 49X fewer carbon emissions vs beef chili. Good for you and the planet! 🌏
Click here to download hi-res graphic with logos.
Click here to download hi-res graphic without logos.
Baja Bean Fajitas
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
50 Tortillas, 10 inch, whole grain rich
1 ½ gallons + 1 cup Black beans, canned, drained
1 gallon Salsa, canned
6 lbs. Onions, cut in strips
2 lbs. Green peppers, cut in strips
¼ cup Oil
Servings: 100
Ingredients
100 Tortillas, 10 inch, whole grain rich
3 gallons + 1 pint Black beans, canned, drained
2 gallons Salsa, canned
12 lbs. Onions, cut in strips
4 lbs. Green peppers, cut in strips
½ cup Oil
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
- Sauté onion and pepper strips in tilt skillet or steam kettle in small amount of oil until tender. Do not overcook vegetables.
- Transfer vegetables to serving pan. Hold in warmer until service.
- Heat beans in steamer until internal temperature reaches 140°F for 15 seconds. Cover and hold in warmer.
- Steam tortillas in package for 2 minutes or until pliable.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
On the serving line, place one tortilla on the tray. Spread ½ cup of beans in center of the tortilla. Top beans with ½ cup onion and pepper mixture (customer may refuse). Fold tortilla over beans and vegetables and serve with ¼ cup of salsa in individual cups or in tortilla.
*Optional- Serve with Caliente Corn Salsa.
Each fajita provides 2 meat/meat alternates, 2 ounce equivalent grains (if 10 inch tortilla provides 2 ounce equivalent grains), ½ cup additional vegetable (when student chooses peppers and onions) and 1/4 cup red/orange vegetable (when student chooses salsa).
Nutrition information per serving
Calories: 402 Total Fat: 11g Saturated Fat: 4g Monounsaturated Fat: 4g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 63g Fiber: 16g Total Sugar: 7g Protein: 15g Sodium: 687mg Vitamin A: 13μg Vitamin C: 45mg Calcium: 250mg Iron: 5mg Folate: 158μg