Raspberry Chipotle Veggie Taco

Serves 50 servings (2 tacos)

Ingredients

Roasted Sweet Potatoes
Sweet potatoes, diced 11 pounds
Oil, canola ½ cup
Salt, kosher 1 tablespoon
Pepper, black 1 tablespoon
Garlic, granulated 1 tablespoon
Paprika, Spanish 1 tablespoon

 

Raspberry Chipotle Black Beans
Oil, canola ½ cup
Onion, diced 2⅓ cup
Garlic, fresh, chopped ⅛ cup
Base, vegetable ⅛ cup
Cumin, ground 1 tablespoon
Oregano, dried 1 tablespoon
Chili powder 2 teaspoons
Chipotle chili pepper in adobo sauce ⅛ cup
Beans, black 2 #10 cans
Raspberries, red, frozen, unsweetened unthawed 2 cups
Salt, kosher 1 tablespoon
Juice, Lime, fresh ⅛ cup

 

Pickled Radishes
Radishes 2 pounds
Water 1 pint
Salt, kosher 2 teaspoons
Sugar, white, granulated ½ cup
Vinegar, white, distilled 1 cup

 

Raspberry Crema
Sour cream, light 3 cups
Juice, lime ⅛ cup
Milk, 1% ⅛ cup
Base, chipotle 2 teaspoons
Raspberries, red, frozen, unsweetenedunthawed ½ cup

 

Additional
Cilantro, chopped 1 pint 2 teaspoons
Tortilla, six-inch, whole grain 100 each

Instructions

Roasted Sweet Potatoes
  1. Preheat oven to 400 °F.

  2. Toss diced sweet potatoes with oil.

  3. Blend seasonings. Add seasonings to sweet potatoes and toss until evenly coated.

  4. Place sweet potatoes on parchment lined sheet pan in one layer.

  5. Roast for 20 to 30 minutes until potatoes are fork tender.

Raspberry Chipotle Black Beans
  1. Add oil to stock pot on medium-low heat.

  2. Add onions to the oil. Sweat onions until translucent, approximately 5 minutes. Stir continuously to avoid browning.

  3. Add chopped garlic to onions and saute until fragrant, approximately 1 minute. Stir continuously to avoid burning garlic.

  4. Add base and spices to onion mixture. This will be paste-like. Stir continuously for approximately 1 minute.

  5. Add one chopped chipotle pepper and 2 tablespoons of sauce to onion mixture. Cook for 1 minute, stirring continuously.

  6. Add the black beans to the stock pot. Reduce heat to low.

  7. Add the frozen raspberries, stir until all ingredients combined. Cover, leaving the lid slightly ajar. Simmer for one hour.

  8. Add salt and lime juice. Stir. Ready to serve.

Pickled Radishes
  1. Wash radishes. Once dry, slice thin, using a food processer.

  2. Heat water to a boil on stove top.

  3. Dissolve the salt and sugar in the boiling water.

  4. Take off heat and add vinegar.

  5. Pour hot liquid over the sliced radishes and allow to sit at least 2 hours before service. Can be kept in refrigeration for up to 7 days.

Raspberry Crema
  1. Add all ingredients to a blender. Blend until smooth.

Preparation for Taco Assembly
  1. Wash cilantro in running water to pull any sand or dirt away. Dry thoroughly. Chop with a Chef’s knife.

  2. Place tortillas in warmer for 10 minutes.

To Assemble Each Taco:
  1. 1 tortilla

  2. ¼ cup roasted sweet potatoes

  3. ¼ cup raspberry chipotle black beans

  4. 1 tablespoon pickled radishes

  5. 1 ½ teaspoons raspberry crema

  6. 1 ½ teaspoons raspberry crema

    NOTES:

    Store raspberry crema in a labeled squirt bottle for easy service.

    Optional: Add sautéed sliced mushrooms on top of black beans for a meatier texture.

    Crediting: 
    2 oz. eq. meat/meat alternate, 2 oz. grain equivalent, ½ cup red/orange vegetable

Nutrition Info

  • Calories: 415 kcal
  • Fat: 11 g
  • Saturated fat: 2.3 g
  • Cholesterol: 3 mg
  • Sodium: 975 mg
  • Potassium: 13.6 mg
  • Carbohydrates: 71 g
  • Fiber: 13.5 g
  • Sugar: 9.8 g
  • Protein: 12.5 g
  • Calcium: 165 mg
  • Iron: 11 mg

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