Drain and rinse well black beans and corn.
Combine beans, corn, onions, jalapeños and spices. Add cheese sauce and blend until all ingredients are mixed together.
Place meatballs in full size steam table pan. Pour mixed sauce over the meatballs making sure to coat all.
Marinate for 24 hours. Cover and hold at 41°F or less until ready to cook.
CCP: Maintain cold food at 41°F or below
Cook at 300°F and heat until the internal temperature of the meatballs reaches 165°F.
CCP: Heat to 165°F for at least 15 seconds
Serve 4 meatballs and 1/2 cup sauce on top of 1 oz. tortilla chips.
Top with 1 tablespoon tomato and 2 teaspoons cilantro.
Recipe inspired by Chef Nancy Close from NutriStudents MN