Sweetwater Union High School District
Chula Vista, Calif.
When Sweetwater Union High School District in California launched these plant-based tacos, students responded with a thumbs up. The recipe starts with whole wheat tortillas, which are filled with toasted walnuts, cheese, cilantro and onions. The nuts and cheese pump up the protein.
6 lb. + 4 oz. walnuts
½ cup Southwest seasoning mix
100 whole wheat tortillas
6 lb. + 4 oz. shredded mozzarella cheese
4 lb. diced onions
12 oz. fresh cilantro
Pico de gallo, optional
1. Toast walnuts in 350 F. convection oven for 5 minutes.
2. When toasted, place walnuts in mixing bowl; toss with seasoning mix. Cool for 30 minutes at room temperature.
3. Onto each tortilla, sprinkle 1 oz. mozzarella cheese. Spoon 1 oz. seasoned walnuts down the center; top with onions and cilantro. Fold and serve with pico de gallo.
Photo courtesy of California Walnut Board