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. Print Ingredients 1/2 cup canola oil 3/4 cup garlic, minced 3.5 lbs red onion, peeled, diced, 1/4 inch 9 lbs. corn kernels, frozen 1/2 – #10 can green chiles, diced, canned 5.5 – #10 cans black beans, drained 15 lbs sweet potatoes, peeled, diced, 1/2 inch 3/4 cup ground cumin 2 Tbsp coriander powder 1/4 cup chili powder 1 Tbsp ground black pepper 2 – #10 cans verde enchilada sauce 100 whole-grain tortillas, 8-inch 9.5 lbs. mozzarella cheese, shredded, part-skim Number of Servings : 100 Serving Size: 1 each 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. Directions 1. Steam diced sweet potatoes in steamer for approx. 8-10 minutes or until al dente. 2. 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. 3. Add black beans, sweet potatoes, green chilies, and spices. Stir until evenly incorporated and cook for an additional 3-5 minutes. 4. Pour 1/3 of the enchilada sauce in the bottom of hotel pans. 5. 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. 6. Sprinkle mozzarella evenly on top of enchiladas and cover with aluminum foil. 7. 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. 8. Serve hot. Submitted by Callie Gavorek at Compass Group