Bean Tostada USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
3.45 from 20 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Bean-Tostada.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

                                          Bean Tostada USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          2 tostadas
                                          Calories
                                          246
                                          Total Fat
                                           
                                          9
                                          g
                                          14
                                          %
                                          Saturated Fat
                                           
                                          3
                                          g
                                          19
                                          %
                                          Cholesterol
                                           
                                          8
                                          mg
                                          3
                                          %
                                          Sodium
                                           
                                          437
                                          mg
                                          19
                                          %
                                          Total Carbohydrate
                                           
                                          35
                                          g
                                          12
                                          %
                                          Dietary Fiber
                                           
                                          7
                                          g
                                          29
                                          %
                                          Total Sugars
                                           
                                          3
                                          g
                                          3
                                          %
                                          Protein
                                           
                                          11
                                          g
                                          22
                                          %
                                          Vitamin D
                                           
                                          2
                                          IU
                                          13
                                          %
                                          Calcium
                                           
                                          236
                                          mg
                                          24
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          Potassium
                                           
                                          351
                                          mg
                                          10
                                          %
                                          N/A=data not available
                                          *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