This large-scale recipe meets the requirements for the National School Lunch Program for K-12 schools. One enchilada provides 2 M/MA and 3.5 grains. Print Ingredients 1/2 cup olive oil 8 cups red onion 8 cups red peppers, raw 15 tsp garlic, chopped 2 – #10 cans black beans 1 – #10 can garbanzo beans 9 cups corn 9 cups kale, raw 1 gallon water 2 Tbsp ground cumin 4 Tbsp chili powder 2 Tbsp paprika 60 garlic herb tortillas 4.5 cups brown rice 120 oz salsa Number of Servings : 60 Serving Size: 1 each This large-scale recipe meets the requirements for the National School Lunch Program for K-12 schools. One enchilada provides 2 M/MA and 3.5 grains. Directions 1. Remove stems from kale and finely chop. 2. Dice onion and peppers (medium dice). 3. Drain and rinse black and garbanzo beans. 4. Add oil, garlic, peppers, and onions to a stockpot over medium heat. Sauté until soft (approx. 5 minutes). 5. Add spices and stir to combine. 6. Add kale, corn, rice, and water. Stir to combine. Raise heat and bring to a boil. 7. Reduce heat, and simmer for 20-25 minutes. 8. For service, portion 6 oz in center of garlic herb tortilla. Fold over one end, fold in sides, and wrap tightly. Place burrito in a 375-degree F oven to lightly brown the top. 9. Serve with 2 oz of salsa. Submitted by Stephanie Mullin at Brandywine School District