Tricolor Tortilla Salad

YIELD: 50 SERVINGS

1½ to 2 (29.77 oz.) bags prepared refried beans

1 lb. jicama, peeled and cut into matchstick-size pieces

8 oz. diced red bell pepper

2 tsps. ground cumin

2¼ cups lime juice

¾ cup honey

1 tsp. ground cayenne pepper

3 cups vegetable oil

salt, to taste

6 lbs. cooked, shredded pork loin

3 lbs. iceberg lettuce, shredded

6 lbs. oranges, peeled and sectioned

1½ lbs. radishes, thinly sliced

150 4" corn and/or flour tortillas, various colors

1. Cook refried beans according to package instructions.
2. Gently stir in jicama, bell pepper and cumin into the beans. Keep warm until ready to serve.
3. Combine lime juice, honey and cayenne. Gradually beat in the oil. Season to taste. Toss the pork with half of the honey-lime dressing.
4. Separately, toss the lettuce, orange sections and radish slices in the remaining dressing.
5. To serve, arrange 3 tortillas of assorted colors on each serving plate, slightly overlapping. Top 1 tortilla with lettuce mixture, top a second tortilla with pork mixture and top the third tortilla with bean mixture.

Photo and recipe: Basic American Foods