|Wild Blueberry Chipotle BBQ Sauce:|
|12 lbs||Wild blueberries, frozen, thawed|
|¾ cup||Vinegar, apple cider|
|½ cup||Sugar, brown|
|¼ cup||Mustard, ground|
|¼ cup||Garlic, granulated|
|½ cup||Onion, granulated|
|4 tsp||Salt, kosher|
|¼ cup||Worcestershire sauce|
|1 quart||Applesauce, unsweetened|
|½ cup||Chipotle pepper in adobe, canned, chopped|
|Wild Blueberry Chipotle BBQ Black Beans:|
|2.5 # 10 cans/25 cups||Black beans, rinsed and drained|
|12 ½ cups||Wild blueberries BBQ sauce|
|Lime Yogurt Sauce:|
|1 ½ quart||Yogurt, plain, low fat|
|5 oz||Lime juice|
|½ tsp||Salt, kosher|
|1 tsp||Garlic, granulated|
|4 ½ lbs||Corn, frozen or canned (unsalted)|
|5 ¾ lbs||Tomatoes, fresh, diced|
|100 each||Tortilla shells, flour, whole grain-rich, 4 inch|
|25 oz||Cheese, cheddar, low sodium, shredded|
|3 quarts ½ cup||Wild blueberries BBQ sauce|
Nutrients per servings: See nutrition panel
1.To prepare the wild blueberry chipotle BBQ sauce: In a large pot or steam jacketed kettle, mix all ingredients. Stir to combine.
2.Bring mixture to a boil and then reduce to a simmer, uncovered for 1 hour.
3.Use an immersion blender to puree until smooth.
4.Combine black beans and 12 ½ cups wild blueberry chipotle BBQ sauce in a full sized 2-inch hotel pan.
5.Oven: Preheat oven to 350 degrees. Cover the wild blueberry BBQ black beans and cook for 60 to 75 minutes, until bubbling and internal temperature reaches 135 degrees.
Steamer: Cover wild blueberry black beans and steam for 35 minutes or until internal temperature reaches 135 degrees.
Steam jacketed kettle: Place wild blueberry BBQ sauce and black beans in a kettle. Bring to a boil and then reduce temperature and simmer for 20 to 25 minutes.
6.To prepare the lime yogurt sauce: Combine yogurt, lime juice, salt, and granulated garlic in a bowl. Whisk to combine.Let yogurt mixture sit in the refrigerator for 20 minutes to firm up. This can be done before or after portioning.
7.Heat frozen or canned corn to 135 degrees.
9.To assemble tacos: Place warmed whole-grain rich flour tortillas on a tray or serving boat.
10.Scoop 1/3 cup (using a #12 scoop) of wild blueberry chipotle BBQ black beans in each taco.
11.Top each taco with ⅛ cup of corn and ⅛ cup of diced tomatoes. This is 1/4 cup each corn and diced tomatoes per serving.
12.Sprinkle 1 tablespoon (#60 scoop) of shredded cheese on each taco.
13.Serve with 1 ounce (2 tablespoons) lime yogurt sauce.
14.Serve with ¼ cup wild blueberry BBQ sauce.