Southwest Sweet Potato & Black Bean Enchiladas
This large-scale recipe meets the requirements for the National School Lunch Program for K-12 schools. One enchilada provides 1.5 M/MA, 1.5 grains, and 1/2 cup vegetables.
Submitted by Callie Gavorek at Compass Group
Servings: 100
Calories: 380.5kcal
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Ingredients
- ½ cup canola oil
- ¾ cup garlic minced
- 3.5 pounds red onion peeled, diced, ¼ inch
- 9 pounds corn kernels frozen
- ½ can #10 can green chiles diced, canned
- 5.5 cans #10 black beans drained
- 15 pounds sweet potatoes peeled, diced, ½ inch
- ¾ cup ground cumin
- 2 tablespoons coriander powder
- ¼ cup chili powder
- 1 tablespoon ground black pepper
- 2 cans #10 verde enchilada sauce
- 100 tortillas whole grain 8-inch
- 9.5 pounds mozzarella cheese shredded, part-skim
Instructions
- Steam diced sweet potatoes in steamer for approx. 8-10 minutes or until al dente.
- In large tilt skillet, heat canola oil over medium heat. Add garlic and sauté for 1-2 minutes or until golden brown. Add onions and sauté for an additional 2-3 minutes or until translucent. Add corn and sauté for an additional 2-3 minutes.
- Add black beans, sweet potatoes, green chilies, and spices. Stir until evenly incorporated and cook for an additional 3-5 minutes.
- Pour 1/3 of the enchilada sauce in the bottom of hotel pans.
- Spoon filling into the tortillas, wrap, and place in pan. Top with any remaining enchilada filling and pour remainder of enchilada sauce evenly on top.
- Sprinkle mozzarella evenly on top of enchiladas and cover with aluminum foil.
- Bake for 30 minutes at 350-degrees F. Uncover and bake for another 15 minutes or until the cheese starts to bubble and turn golden brown.
- Serve hot.
Notes
Submitted by Callie Gavorek at Compass Group
Nutrition
Serving: 1g | Calories: 380.5kcal | Carbohydrates: 69.5g | Protein: 14.6g | Fat: 7.8g | Saturated Fat: 2g | Cholesterol: 3.5mg | Sodium: 1053mg | Fiber: 13.8g | Sugar: 7.8g