Preparation
STEP 1
Drain and rinse well black beans and corn.
STEP 2
Combine beans, corn, onions, jalapeños and spices. Add cheese sauce and blend until all ingredients are mixed together.
STEP 3
Place meatballs in full size steam table pan. Pour mixed sauce over the meatballs making sure to coat all.
STEP 4
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
STEP 5
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
STEP 6
Serve 4 meatballs and 1/2 cup sauce on top of 1 oz. tortilla chips.
STEP 7
Top with 1 tablespoon tomato and 2 teaspoons cilantro.
Recipe inspired by Chef Nancy Close from NutriStudents MN