Bean Tostada USDA Recipe for Schools

Creamy pinto beans combine with tomatoes, fresh bell peppers, cheese, and Mexican spices served on a crispy tostada.
NSLP/SBP CREDITING INFORMATION
2 tostadas provide:
Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, ¹⁄8 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: 0.5 oz equivalent meat/meat alternate, ³⁄8 cup legume vegetable, ¹⁄8 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
    • - - OR
    • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
    • 2 lb 6 oz *Onions, fresh, chopped
    • 1 lb *Fresh green bell peppers, diced
    • - - Chili powder
    • - - Cumin, ground
    • - - Paprika
    • - - Onion powder
    • - - Salt
    • - - Garlic powder
    • - - Black pepper, ground
    • - - Water
    • 14 oz Tomato paste, canned, no-salt-added
    • 2 oz Cilantro, fresh, chopped
    • 2 lb 8 oz *Lettuce, fresh, shredded
    • 1 lb 6 oz *Tomatoes, fresh, chopped
    • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
    • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

    Measure

    • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
    • - - OR
    • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
    • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
    • 3 cups *Fresh green bell peppers, diced
    • 2 Tbsp Chili powder
    • 1 Tbsp 1¹⁄2 tsp Cumin, ground
    • 1¹⁄2 tsp Paprika
    • 1¹⁄2 tsp Onion powder
    • 1 tsp Salt
    • 1 Tbsp 1¹⁄2 tsp Garlic powder
    • 2 tsp Black pepper, ground
    • 1 qt Water
    • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
    • 3¹⁄2 cups Cilantro, fresh, chopped
    • 3 qt 2 cups *Lettuce, fresh, shredded
    • 3 cups *Tomatoes, fresh, chopped
    • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
    • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

    100 Servings

      Weight

      • 17 lb Pinto beans, canned, low-sodium drained, rinsed
      • - - OR
      • 17 lb Pinto beans, dry, cooked (see Notes)
      • 4 lb 12 oz *Onions, fresh, chopped
      • 2 lb *Fresh green bell peppers, diced
      • - - Chili powder
      • - - Cumin, ground
      • - - Paprika
      • - - Onion powder
      • - - Salt
      • - - Garlic powder
      • - - Black pepper, ground
      • - - Water
      • 1 lb 12 oz Tomato paste, canned, no-salt-added
      • 4 oz Cilantro, fresh, chopped
      • 5 lb *Lettuce, fresh, shredded
      • 2 lb 12 oz *Tomatoes, fresh, chopped
      • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
      • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

      Measure

      • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
      • - - OR
      • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
      • 3 qt 3 cups *Onions, fresh, chopped
      • 1 qt 2 cups *Fresh green bell peppers, diced
      • ¹⁄4 cup Chili powder
      • 3 Tbsp Cumin, ground
      • 1 Tbsp Paprika
      • 1 Tbsp Onion powder
      • 2 tsp Salt
      • 3 Tbsp Garlic powder
      • 1 Tbsp 1 tsp Black pepper, ground
      • 2 qt Water
      • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
      • 1 qt 3 cups Cilantro, fresh, chopped
      • 1 gal 3 qt *Lettuce, fresh, shredded
      • 1 qt 2 cups *Tomatoes, fresh, chopped
      • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
      • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

      Quantity
       

      50 Servings

        Weight

        • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
        • - - OR
        • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
        • 2 lb 6 oz *Onions, fresh, chopped
        • 1 lb *Fresh green bell peppers, diced
        • - - Chili powder
        • - - Cumin, ground
        • - - Paprika
        • - - Onion powder
        • - - Salt
        • - - Garlic powder
        • - - Black pepper, ground
        • - - Water
        • 14 oz Tomato paste, canned, no-salt-added
        • 2 oz Cilantro, fresh, chopped
        • 2 lb 8 oz *Lettuce, fresh, shredded
        • 1 lb 6 oz *Tomatoes, fresh, chopped
        • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
        • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

        Measure

        • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
        • - - OR
        • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
        • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
        • 3 cups *Fresh green bell peppers, diced
        • 2 Tbsp Chili powder
        • 1 Tbsp 1¹⁄2 tsp Cumin, ground
        • 1¹⁄2 tsp Paprika
        • 1¹⁄2 tsp Onion powder
        • 1 tsp Salt
        • 1 Tbsp 1¹⁄2 tsp Garlic powder
        • 2 tsp Black pepper, ground
        • 1 qt Water
        • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
        • 3¹⁄2 cups Cilantro, fresh, chopped
        • 3 qt 2 cups *Lettuce, fresh, shredded
        • 3 cups *Tomatoes, fresh, chopped
        • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
        • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

        100 Servings

          Weight

          • 17 lb Pinto beans, canned, low-sodium drained, rinsed
          • - - OR
          • 17 lb Pinto beans, dry, cooked (see Notes)
          • 4 lb 12 oz *Onions, fresh, chopped
          • 2 lb *Fresh green bell peppers, diced
          • - - Chili powder
          • - - Cumin, ground
          • - - Paprika
          • - - Onion powder
          • - - Salt
          • - - Garlic powder
          • - - Black pepper, ground
          • - - Water
          • 1 lb 12 oz Tomato paste, canned, no-salt-added
          • 4 oz Cilantro, fresh, chopped
          • 5 lb *Lettuce, fresh, shredded
          • 2 lb 12 oz *Tomatoes, fresh, chopped
          • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
          • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

          Measure

          • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
          • - - OR
          • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
          • 3 qt 3 cups *Onions, fresh, chopped
          • 1 qt 2 cups *Fresh green bell peppers, diced
          • ¹⁄4 cup Chili powder
          • 3 Tbsp Cumin, ground
          • 1 Tbsp Paprika
          • 1 Tbsp Onion powder
          • 2 tsp Salt
          • 3 Tbsp Garlic powder
          • 1 Tbsp 1 tsp Black pepper, ground
          • 2 qt Water
          • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
          • 1 qt 3 cups Cilantro, fresh, chopped
          • 1 gal 3 qt *Lettuce, fresh, shredded
          • 1 qt 2 cups *Tomatoes, fresh, chopped
          • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
          • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

          Ingredients
           

          50 Servings

            Weight

            • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
            • - - OR
            • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
            • 2 lb 6 oz *Onions, fresh, chopped
            • 1 lb *Fresh green bell peppers, diced
            • - - Chili powder
            • - - Cumin, ground
            • - - Paprika
            • - - Onion powder
            • - - Salt
            • - - Garlic powder
            • - - Black pepper, ground
            • - - Water
            • 14 oz Tomato paste, canned, no-salt-added
            • 2 oz Cilantro, fresh, chopped
            • 2 lb 8 oz *Lettuce, fresh, shredded
            • 1 lb 6 oz *Tomatoes, fresh, chopped
            • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
            • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

            Measure

            • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
            • - - OR
            • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
            • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
            • 3 cups *Fresh green bell peppers, diced
            • 2 Tbsp Chili powder
            • 1 Tbsp 1¹⁄2 tsp Cumin, ground
            • 1¹⁄2 tsp Paprika
            • 1¹⁄2 tsp Onion powder
            • 1 tsp Salt
            • 1 Tbsp 1¹⁄2 tsp Garlic powder
            • 2 tsp Black pepper, ground
            • 1 qt Water
            • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
            • 3¹⁄2 cups Cilantro, fresh, chopped
            • 3 qt 2 cups *Lettuce, fresh, shredded
            • 3 cups *Tomatoes, fresh, chopped
            • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
            • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

            100 Servings

              Weight

              • 17 lb Pinto beans, canned, low-sodium drained, rinsed
              • - - OR
              • 17 lb Pinto beans, dry, cooked (see Notes)
              • 4 lb 12 oz *Onions, fresh, chopped
              • 2 lb *Fresh green bell peppers, diced
              • - - Chili powder
              • - - Cumin, ground
              • - - Paprika
              • - - Onion powder
              • - - Salt
              • - - Garlic powder
              • - - Black pepper, ground
              • - - Water
              • 1 lb 12 oz Tomato paste, canned, no-salt-added
              • 4 oz Cilantro, fresh, chopped
              • 5 lb *Lettuce, fresh, shredded
              • 2 lb 12 oz *Tomatoes, fresh, chopped
              • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
              • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

              Measure

              • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
              • - - OR
              • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
              • 3 qt 3 cups *Onions, fresh, chopped
              • 1 qt 2 cups *Fresh green bell peppers, diced
              • ¹⁄4 cup Chili powder
              • 3 Tbsp Cumin, ground
              • 1 Tbsp Paprika
              • 1 Tbsp Onion powder
              • 2 tsp Salt
              • 3 Tbsp Garlic powder
              • 1 Tbsp 1 tsp Black pepper, ground
              • 2 qt Water
              • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
              • 1 qt 3 cups Cilantro, fresh, chopped
              • 1 gal 3 qt *Lettuce, fresh, shredded
              • 1 qt 2 cups *Tomatoes, fresh, chopped
              • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
              • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

              Quantity
               

              50 Servings

                Weight

                • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                • - - OR
                • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                • 2 lb 6 oz *Onions, fresh, chopped
                • 1 lb *Fresh green bell peppers, diced
                • - - Chili powder
                • - - Cumin, ground
                • - - Paprika
                • - - Onion powder
                • - - Salt
                • - - Garlic powder
                • - - Black pepper, ground
                • - - Water
                • 14 oz Tomato paste, canned, no-salt-added
                • 2 oz Cilantro, fresh, chopped
                • 2 lb 8 oz *Lettuce, fresh, shredded
                • 1 lb 6 oz *Tomatoes, fresh, chopped
                • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                Measure

                • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                • - - OR
                • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                • 3 cups *Fresh green bell peppers, diced
                • 2 Tbsp Chili powder
                • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                • 1¹⁄2 tsp Paprika
                • 1¹⁄2 tsp Onion powder
                • 1 tsp Salt
                • 1 Tbsp 1¹⁄2 tsp Garlic powder
                • 2 tsp Black pepper, ground
                • 1 qt Water
                • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                • 3¹⁄2 cups Cilantro, fresh, chopped
                • 3 qt 2 cups *Lettuce, fresh, shredded
                • 3 cups *Tomatoes, fresh, chopped
                • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                100 Servings

                  Weight

                  • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                  • - - OR
                  • 17 lb Pinto beans, dry, cooked (see Notes)
                  • 4 lb 12 oz *Onions, fresh, chopped
                  • 2 lb *Fresh green bell peppers, diced
                  • - - Chili powder
                  • - - Cumin, ground
                  • - - Paprika
                  • - - Onion powder
                  • - - Salt
                  • - - Garlic powder
                  • - - Black pepper, ground
                  • - - Water
                  • 1 lb 12 oz Tomato paste, canned, no-salt-added
                  • 4 oz Cilantro, fresh, chopped
                  • 5 lb *Lettuce, fresh, shredded
                  • 2 lb 12 oz *Tomatoes, fresh, chopped
                  • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                  • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                  Measure

                  • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                  • - - OR
                  • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                  • 3 qt 3 cups *Onions, fresh, chopped
                  • 1 qt 2 cups *Fresh green bell peppers, diced
                  • ¹⁄4 cup Chili powder
                  • 3 Tbsp Cumin, ground
                  • 1 Tbsp Paprika
                  • 1 Tbsp Onion powder
                  • 2 tsp Salt
                  • 3 Tbsp Garlic powder
                  • 1 Tbsp 1 tsp Black pepper, ground
                  • 2 qt Water
                  • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                  • 1 qt 3 cups Cilantro, fresh, chopped
                  • 1 gal 3 qt *Lettuce, fresh, shredded
                  • 1 qt 2 cups *Tomatoes, fresh, chopped
                  • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                  • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                    • - - OR
                    • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                    • 2 lb 6 oz *Onions, fresh, chopped
                    • 1 lb *Fresh green bell peppers, diced
                    • - - Chili powder
                    • - - Cumin, ground
                    • - - Paprika
                    • - - Onion powder
                    • - - Salt
                    • - - Garlic powder
                    • - - Black pepper, ground
                    • - - Water
                    • 14 oz Tomato paste, canned, no-salt-added
                    • 2 oz Cilantro, fresh, chopped
                    • 2 lb 8 oz *Lettuce, fresh, shredded
                    • 1 lb 6 oz *Tomatoes, fresh, chopped
                    • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                    • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                    Measure

                    • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                    • - - OR
                    • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                    • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                    • 3 cups *Fresh green bell peppers, diced
                    • 2 Tbsp Chili powder
                    • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                    • 1¹⁄2 tsp Paprika
                    • 1¹⁄2 tsp Onion powder
                    • 1 tsp Salt
                    • 1 Tbsp 1¹⁄2 tsp Garlic powder
                    • 2 tsp Black pepper, ground
                    • 1 qt Water
                    • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                    • 3¹⁄2 cups Cilantro, fresh, chopped
                    • 3 qt 2 cups *Lettuce, fresh, shredded
                    • 3 cups *Tomatoes, fresh, chopped
                    • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                    • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                    100 Servings

                      Weight

                      • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                      • - - OR
                      • 17 lb Pinto beans, dry, cooked (see Notes)
                      • 4 lb 12 oz *Onions, fresh, chopped
                      • 2 lb *Fresh green bell peppers, diced
                      • - - Chili powder
                      • - - Cumin, ground
                      • - - Paprika
                      • - - Onion powder
                      • - - Salt
                      • - - Garlic powder
                      • - - Black pepper, ground
                      • - - Water
                      • 1 lb 12 oz Tomato paste, canned, no-salt-added
                      • 4 oz Cilantro, fresh, chopped
                      • 5 lb *Lettuce, fresh, shredded
                      • 2 lb 12 oz *Tomatoes, fresh, chopped
                      • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                      • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                      Measure

                      • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                      • - - OR
                      • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                      • 3 qt 3 cups *Onions, fresh, chopped
                      • 1 qt 2 cups *Fresh green bell peppers, diced
                      • ¹⁄4 cup Chili powder
                      • 3 Tbsp Cumin, ground
                      • 1 Tbsp Paprika
                      • 1 Tbsp Onion powder
                      • 2 tsp Salt
                      • 3 Tbsp Garlic powder
                      • 1 Tbsp 1 tsp Black pepper, ground
                      • 2 qt Water
                      • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                      • 1 qt 3 cups Cilantro, fresh, chopped
                      • 1 gal 3 qt *Lettuce, fresh, shredded
                      • 1 qt 2 cups *Tomatoes, fresh, chopped
                      • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                      • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                      Quantity
                       

                      50 Servings

                        Weight

                        • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                        • - - OR
                        • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                        • 2 lb 6 oz *Onions, fresh, chopped
                        • 1 lb *Fresh green bell peppers, diced
                        • - - Chili powder
                        • - - Cumin, ground
                        • - - Paprika
                        • - - Onion powder
                        • - - Salt
                        • - - Garlic powder
                        • - - Black pepper, ground
                        • - - Water
                        • 14 oz Tomato paste, canned, no-salt-added
                        • 2 oz Cilantro, fresh, chopped
                        • 2 lb 8 oz *Lettuce, fresh, shredded
                        • 1 lb 6 oz *Tomatoes, fresh, chopped
                        • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                        • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                        Measure

                        • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                        • - - OR
                        • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                        • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                        • 3 cups *Fresh green bell peppers, diced
                        • 2 Tbsp Chili powder
                        • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                        • 1¹⁄2 tsp Paprika
                        • 1¹⁄2 tsp Onion powder
                        • 1 tsp Salt
                        • 1 Tbsp 1¹⁄2 tsp Garlic powder
                        • 2 tsp Black pepper, ground
                        • 1 qt Water
                        • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                        • 3¹⁄2 cups Cilantro, fresh, chopped
                        • 3 qt 2 cups *Lettuce, fresh, shredded
                        • 3 cups *Tomatoes, fresh, chopped
                        • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                        • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                        100 Servings

                          Weight

                          • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                          • - - OR
                          • 17 lb Pinto beans, dry, cooked (see Notes)
                          • 4 lb 12 oz *Onions, fresh, chopped
                          • 2 lb *Fresh green bell peppers, diced
                          • - - Chili powder
                          • - - Cumin, ground
                          • - - Paprika
                          • - - Onion powder
                          • - - Salt
                          • - - Garlic powder
                          • - - Black pepper, ground
                          • - - Water
                          • 1 lb 12 oz Tomato paste, canned, no-salt-added
                          • 4 oz Cilantro, fresh, chopped
                          • 5 lb *Lettuce, fresh, shredded
                          • 2 lb 12 oz *Tomatoes, fresh, chopped
                          • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                          • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                          Measure

                          • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                          • - - OR
                          • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                          • 3 qt 3 cups *Onions, fresh, chopped
                          • 1 qt 2 cups *Fresh green bell peppers, diced
                          • ¹⁄4 cup Chili powder
                          • 3 Tbsp Cumin, ground
                          • 1 Tbsp Paprika
                          • 1 Tbsp Onion powder
                          • 2 tsp Salt
                          • 3 Tbsp Garlic powder
                          • 1 Tbsp 1 tsp Black pepper, ground
                          • 2 qt Water
                          • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                          • 1 qt 3 cups Cilantro, fresh, chopped
                          • 1 gal 3 qt *Lettuce, fresh, shredded
                          • 1 qt 2 cups *Tomatoes, fresh, chopped
                          • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                          • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                            • - - OR
                            • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                            • 2 lb 6 oz *Onions, fresh, chopped
                            • 1 lb *Fresh green bell peppers, diced
                            • - - Chili powder
                            • - - Cumin, ground
                            • - - Paprika
                            • - - Onion powder
                            • - - Salt
                            • - - Garlic powder
                            • - - Black pepper, ground
                            • - - Water
                            • 14 oz Tomato paste, canned, no-salt-added
                            • 2 oz Cilantro, fresh, chopped
                            • 2 lb 8 oz *Lettuce, fresh, shredded
                            • 1 lb 6 oz *Tomatoes, fresh, chopped
                            • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                            • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                            Measure

                            • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                            • - - OR
                            • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                            • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                            • 3 cups *Fresh green bell peppers, diced
                            • 2 Tbsp Chili powder
                            • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                            • 1¹⁄2 tsp Paprika
                            • 1¹⁄2 tsp Onion powder
                            • 1 tsp Salt
                            • 1 Tbsp 1¹⁄2 tsp Garlic powder
                            • 2 tsp Black pepper, ground
                            • 1 qt Water
                            • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                            • 3¹⁄2 cups Cilantro, fresh, chopped
                            • 3 qt 2 cups *Lettuce, fresh, shredded
                            • 3 cups *Tomatoes, fresh, chopped
                            • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                            • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                            100 Servings

                              Weight

                              • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                              • - - OR
                              • 17 lb Pinto beans, dry, cooked (see Notes)
                              • 4 lb 12 oz *Onions, fresh, chopped
                              • 2 lb *Fresh green bell peppers, diced
                              • - - Chili powder
                              • - - Cumin, ground
                              • - - Paprika
                              • - - Onion powder
                              • - - Salt
                              • - - Garlic powder
                              • - - Black pepper, ground
                              • - - Water
                              • 1 lb 12 oz Tomato paste, canned, no-salt-added
                              • 4 oz Cilantro, fresh, chopped
                              • 5 lb *Lettuce, fresh, shredded
                              • 2 lb 12 oz *Tomatoes, fresh, chopped
                              • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                              • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                              Measure

                              • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                              • - - OR
                              • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                              • 3 qt 3 cups *Onions, fresh, chopped
                              • 1 qt 2 cups *Fresh green bell peppers, diced
                              • ¹⁄4 cup Chili powder
                              • 3 Tbsp Cumin, ground
                              • 1 Tbsp Paprika
                              • 1 Tbsp Onion powder
                              • 2 tsp Salt
                              • 3 Tbsp Garlic powder
                              • 1 Tbsp 1 tsp Black pepper, ground
                              • 2 qt Water
                              • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                              • 1 qt 3 cups Cilantro, fresh, chopped
                              • 1 gal 3 qt *Lettuce, fresh, shredded
                              • 1 qt 2 cups *Tomatoes, fresh, chopped
                              • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                              • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                              Quantity
                               

                              50 Servings

                                Weight

                                • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                                • - - OR
                                • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                                • 2 lb 6 oz *Onions, fresh, chopped
                                • 1 lb *Fresh green bell peppers, diced
                                • - - Chili powder
                                • - - Cumin, ground
                                • - - Paprika
                                • - - Onion powder
                                • - - Salt
                                • - - Garlic powder
                                • - - Black pepper, ground
                                • - - Water
                                • 14 oz Tomato paste, canned, no-salt-added
                                • 2 oz Cilantro, fresh, chopped
                                • 2 lb 8 oz *Lettuce, fresh, shredded
                                • 1 lb 6 oz *Tomatoes, fresh, chopped
                                • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                                • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                Measure

                                • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                                • - - OR
                                • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                                • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                                • 3 cups *Fresh green bell peppers, diced
                                • 2 Tbsp Chili powder
                                • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                                • 1¹⁄2 tsp Paprika
                                • 1¹⁄2 tsp Onion powder
                                • 1 tsp Salt
                                • 1 Tbsp 1¹⁄2 tsp Garlic powder
                                • 2 tsp Black pepper, ground
                                • 1 qt Water
                                • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                                • 3¹⁄2 cups Cilantro, fresh, chopped
                                • 3 qt 2 cups *Lettuce, fresh, shredded
                                • 3 cups *Tomatoes, fresh, chopped
                                • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                                • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                100 Servings

                                  Weight

                                  • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                                  • - - OR
                                  • 17 lb Pinto beans, dry, cooked (see Notes)
                                  • 4 lb 12 oz *Onions, fresh, chopped
                                  • 2 lb *Fresh green bell peppers, diced
                                  • - - Chili powder
                                  • - - Cumin, ground
                                  • - - Paprika
                                  • - - Onion powder
                                  • - - Salt
                                  • - - Garlic powder
                                  • - - Black pepper, ground
                                  • - - Water
                                  • 1 lb 12 oz Tomato paste, canned, no-salt-added
                                  • 4 oz Cilantro, fresh, chopped
                                  • 5 lb *Lettuce, fresh, shredded
                                  • 2 lb 12 oz *Tomatoes, fresh, chopped
                                  • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                                  • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                  Measure

                                  • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                                  • - - OR
                                  • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                                  • 3 qt 3 cups *Onions, fresh, chopped
                                  • 1 qt 2 cups *Fresh green bell peppers, diced
                                  • ¹⁄4 cup Chili powder
                                  • 3 Tbsp Cumin, ground
                                  • 1 Tbsp Paprika
                                  • 1 Tbsp Onion powder
                                  • 2 tsp Salt
                                  • 3 Tbsp Garlic powder
                                  • 1 Tbsp 1 tsp Black pepper, ground
                                  • 2 qt Water
                                  • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                                  • 1 qt 3 cups Cilantro, fresh, chopped
                                  • 1 gal 3 qt *Lettuce, fresh, shredded
                                  • 1 qt 2 cups *Tomatoes, fresh, chopped
                                  • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                                  • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                                    • - - OR
                                    • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                                    • 2 lb 6 oz *Onions, fresh, chopped
                                    • 1 lb *Fresh green bell peppers, diced
                                    • - - Chili powder
                                    • - - Cumin, ground
                                    • - - Paprika
                                    • - - Onion powder
                                    • - - Salt
                                    • - - Garlic powder
                                    • - - Black pepper, ground
                                    • - - Water
                                    • 14 oz Tomato paste, canned, no-salt-added
                                    • 2 oz Cilantro, fresh, chopped
                                    • 2 lb 8 oz *Lettuce, fresh, shredded
                                    • 1 lb 6 oz *Tomatoes, fresh, chopped
                                    • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                                    • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                    Measure

                                    • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                                    • - - OR
                                    • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                                    • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                                    • 3 cups *Fresh green bell peppers, diced
                                    • 2 Tbsp Chili powder
                                    • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                                    • 1¹⁄2 tsp Paprika
                                    • 1¹⁄2 tsp Onion powder
                                    • 1 tsp Salt
                                    • 1 Tbsp 1¹⁄2 tsp Garlic powder
                                    • 2 tsp Black pepper, ground
                                    • 1 qt Water
                                    • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                                    • 3¹⁄2 cups Cilantro, fresh, chopped
                                    • 3 qt 2 cups *Lettuce, fresh, shredded
                                    • 3 cups *Tomatoes, fresh, chopped
                                    • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                                    • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                    100 Servings

                                      Weight

                                      • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                                      • - - OR
                                      • 17 lb Pinto beans, dry, cooked (see Notes)
                                      • 4 lb 12 oz *Onions, fresh, chopped
                                      • 2 lb *Fresh green bell peppers, diced
                                      • - - Chili powder
                                      • - - Cumin, ground
                                      • - - Paprika
                                      • - - Onion powder
                                      • - - Salt
                                      • - - Garlic powder
                                      • - - Black pepper, ground
                                      • - - Water
                                      • 1 lb 12 oz Tomato paste, canned, no-salt-added
                                      • 4 oz Cilantro, fresh, chopped
                                      • 5 lb *Lettuce, fresh, shredded
                                      • 2 lb 12 oz *Tomatoes, fresh, chopped
                                      • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                                      • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                      Measure

                                      • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                                      • - - OR
                                      • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                                      • 3 qt 3 cups *Onions, fresh, chopped
                                      • 1 qt 2 cups *Fresh green bell peppers, diced
                                      • ¹⁄4 cup Chili powder
                                      • 3 Tbsp Cumin, ground
                                      • 1 Tbsp Paprika
                                      • 1 Tbsp Onion powder
                                      • 2 tsp Salt
                                      • 3 Tbsp Garlic powder
                                      • 1 Tbsp 1 tsp Black pepper, ground
                                      • 2 qt Water
                                      • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                                      • 1 qt 3 cups Cilantro, fresh, chopped
                                      • 1 gal 3 qt *Lettuce, fresh, shredded
                                      • 1 qt 2 cups *Tomatoes, fresh, chopped
                                      • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                                      • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 8 lb 8 oz Pinto beans , canned, low-sodium drained, rinsed
                                        • - - OR
                                        • 8 lb 8 oz Pinto beans, dry, cooked (see Notes)
                                        • 2 lb 6 oz *Onions, fresh, chopped
                                        • 1 lb *Fresh green bell peppers, diced
                                        • - - Chili powder
                                        • - - Cumin, ground
                                        • - - Paprika
                                        • - - Onion powder
                                        • - - Salt
                                        • - - Garlic powder
                                        • - - Black pepper, ground
                                        • - - Water
                                        • 14 oz Tomato paste, canned, no-salt-added
                                        • 2 oz Cilantro, fresh, chopped
                                        • 2 lb 8 oz *Lettuce, fresh, shredded
                                        • 1 lb 6 oz *Tomatoes, fresh, chopped
                                        • 1 lb 10 oz Cheddar cheese, reduced-fat, shredded
                                        • 2 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                        Measure

                                        • 1 gal 2²⁄3 cups (2 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                                        • - - OR
                                        • 1 gal 2²⁄3 cups Pinto beans, dry, cooked (see Notes)
                                        • 1 qt 3¹⁄2 cups *Onions, fresh, chopped
                                        • 3 cups *Fresh green bell peppers, diced
                                        • 2 Tbsp Chili powder
                                        • 1 Tbsp 1¹⁄2 tsp Cumin, ground
                                        • 1¹⁄2 tsp Paprika
                                        • 1¹⁄2 tsp Onion powder
                                        • 1 tsp Salt
                                        • 1 Tbsp 1¹⁄2 tsp Garlic powder
                                        • 2 tsp Black pepper, ground
                                        • 1 qt Water
                                        • 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
                                        • 3¹⁄2 cups Cilantro, fresh, chopped
                                        • 3 qt 2 cups *Lettuce, fresh, shredded
                                        • 3 cups *Tomatoes, fresh, chopped
                                        • 1 qt 2¹⁄2 cups Cheddar cheese, reduced-fat, shredded
                                        • 100 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                        100 Servings

                                          Weight

                                          • 17 lb Pinto beans, canned, low-sodium drained, rinsed
                                          • - - OR
                                          • 17 lb Pinto beans, dry, cooked (see Notes)
                                          • 4 lb 12 oz *Onions, fresh, chopped
                                          • 2 lb *Fresh green bell peppers, diced
                                          • - - Chili powder
                                          • - - Cumin, ground
                                          • - - Paprika
                                          • - - Onion powder
                                          • - - Salt
                                          • - - Garlic powder
                                          • - - Black pepper, ground
                                          • - - Water
                                          • 1 lb 12 oz Tomato paste, canned, no-salt-added
                                          • 4 oz Cilantro, fresh, chopped
                                          • 5 lb *Lettuce, fresh, shredded
                                          • 2 lb 12 oz *Tomatoes, fresh, chopped
                                          • 3 lb 4 oz Cheddar cheese, reduced-fat, shredded
                                          • 4 oz Whole-grain yellow corn tostada shells (¹⁄2 oz each)

                                          Measure

                                          • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, canned, low-sodium drained, rinsed
                                          • - - OR
                                          • 2 gal 1 qt 1¹⁄3 cups (4 No. 10 cans) Pinto beans, dry, cooked (see Notes)
                                          • 3 qt 3 cups *Onions, fresh, chopped
                                          • 1 qt 2 cups *Fresh green bell peppers, diced
                                          • ¹⁄4 cup Chili powder
                                          • 3 Tbsp Cumin, ground
                                          • 1 Tbsp Paprika
                                          • 1 Tbsp Onion powder
                                          • 2 tsp Salt
                                          • 3 Tbsp Garlic powder
                                          • 1 Tbsp 1 tsp Black pepper, ground
                                          • 2 qt Water
                                          • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
                                          • 1 qt 3 cups Cilantro, fresh, chopped
                                          • 1 gal 3 qt *Lettuce, fresh, shredded
                                          • 1 qt 2 cups *Tomatoes, fresh, chopped
                                          • 3 qt 1 cup Cheddar cheese, reduced-fat, shredded
                                          • 200 each Whole-grain yellow corn tostada shells (¹⁄2 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Pour beans, onions, peppers, and spices into a large food processor.
                                          • Pour water slowly in processor while bean mixture is puréeing on medium speed for 1–2 minutes until beans have a smooth consistency.
                                          • Place puréed bean mixture and tomato paste in a large stock pot. Cook over medium heat covered for 15 minutes. Stir occasionally.
                                          • Critical Control Point: Heat to 165 °F for at least 15 seconds.
                                          • Remove from heat and fold in cilantro.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • For topping: Combine lettuce and tomatoes. Toss lightly. Set mixture aside for step 12.
                                          • Set cheese aside for step 13.
                                          • Assembly (2 tostadas per serving):
                                          • First layer: Using a No. 16 scoop, spread ¹⁄4 cup (about 2¹⁄2 oz) bean mixture on each tostada shell.
                                          • Transfer bean-topped tostadas to a sheet pan (18" x 26″ x 1″) lined with parchment paper.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Second layer: Using a No. 10 scoop, divide equally between two tostadas, ³⁄8 cup (about 1¹⁄2 oz) lettuce and tomato mixture on top of bean mixture.
                                          • Third layer: Using a rounded No. 30 scoop, divide equally between two tostadas, 2 Tbsp ¹⁄2 tsp (about ¹⁄2 oz) shredded cheese on top of lettuce and tomato mixture.
                                            OR
                                            Instruct students to “build” their own tostadas.
                                          • Serve each student: 2 bean-topped tostadas; ³⁄8 cup (about 1¹⁄2 oz; use No. 10 scoop) lettuce and tomato mixture in individual soufflé cups; 2 Tbsp ¹⁄2 tsp (about ¹⁄2 oz; use a rounded No. 30 scoop) shredded cheese in individual soufflé cups.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Bean Tostada USDA Recipe for Schools
                                          Amount Per Serving (2 tostadas)
                                          Calories 246 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 3g19%
                                          Cholesterol 8mg3%
                                          Sodium 437mg19%
                                          Potassium 351mg10%
                                          Total Carbohydrates 35g12%
                                          Dietary Fiber 7g29%
                                          Total Sugars 3g3%
                                          Protein 11g22%
                                          Vitamin D 2IU13%
                                          Calcium 236mg24%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 2 lb 12 oz

                                          Green bell peppers: 1 lb 4 oz

                                          Lettuce: 3 lb 6 oz

                                          Tomatoes: 1 lb 10 oz

                                          100 Servings:

                                          Mature onions: 5 lb 8 oz

                                          Green bell peppers: 2 lb 8 oz

                                          Lettuce: 6 lb 12 oz

                                          Tomatoes: 3 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same-Day Service.
                                          How to Cook Dry Beans
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS                                                                                                                 
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS  
                                          Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 140 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
                                          1 lb dry pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.
                                          Yield / Volume
                                          50 Servings:

                                          About 14 lb (bean mixture)

                                          About 1 gal 3 qt (bean mixture)/100 tostadas

                                          100 Servings:

                                          About 28 lb (bean mixture)

                                          About 3 gal 2 qt (bean mixture)/200 tostadas