Baja Bean Tacos – The Bean Institute

Ingredients

• 1 pound + 4 cups onions, chopped
• 2 tablespoons vegetable oil
• 3 quarts #10 kidney beans (rinsed, drained, lightly mashed)
• 3 quarts #10 pinto beans (rinsed, drained)
• ¼ cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 2 pounds (or 8 cups) reduced-fat or regular cheddar cheese, shredded
• 1 pound (or 4 cups) reduced-fat or regular Monterey Jack cheese, shredded
• 100 6-inch corn or flour tortillas (or crisp taco shells)
• 1½ gallons lettuce (shredded)
• 1½ quarts salsa
• 1½ quarts reduced-fat or regular sour cream