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Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.
Yield: 34 tacos
One taco provides 1½ oz. equivalent grain/bread, ⅛ cup red/orange vegetable and 1½ oz. equivalent meat/alt.
Nutrition Facts
Per serving: 276 cal., 11 g pro., 36 g carb., 3 g fiber, 10 g fat, 4 g. sat. fat, 122 mg chol., 194 mg sod.
Recipe Tip
* Alternately, the eggs can be cooked in a 350°F oven. Oil the bottom of a hotel pan and add beaten eggs. Bake, uncovered, for approximately 15 minutes, removing once to stir with a rubber spatula and break up the eggs as they cook.