24 each Mission® 6” Yellow Corn Tortillas (#10503)
8 cups Pinto beans, drained, rinsed
1/2 cup Chipotle pepper puree
1 1/2 cups Bacon, cooked, finely chopped
1 1/2 cups Serrano Corn Salsa, see related recipe
1 1/2 cups Cheddar cheese, shredded
1/2 cup Jalapeno, fresh, minced
Green onion, sliced, as needed
1.) Quickly fry the tortillas for 5-10 seconds per side, folding into a taco shape. Allow to drain on paper towels. Hold for service
2.) Combine pinto beans, chipotle puree, and bacon. Stir together, lightly crushing the beans. Heat the mixture in a pot over medium heat, stirring occasionally, and hold hot for service.
3.) To assemble 1 taco, scoop ¼ cup of the bean mixture into the taco shells and top with 1 tbsp. Serrano Corn Salsa, 1 tbsp. cheese, and 1 tsp. jalapeno. Garnish with green onions. Serve two per order.
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