RECIPE DETAILS
Item ID: MV030
Serving Description: 1 Enchilada
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: MV030
Serving Description: 1 Enchilada
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
#10 can Black Beans, Drained Yield = 56%
Sweet Potatoes Yield = 80%
Poblano Peppers Yield = 80%
1. Dice sweet potatoes and steam.
2. Roast, peel, de-seed and chop poblanos.
3. Drain and rinse black beans.
4. Make Enchilada Sauce:
Ingredients:
CORN STARCH
WATER
ONION YELLOW
GARLIC WHOLE PEELED
CILANTRO
OIL OLIVE CANOLA BLEND
SALT KOSHER (First amount)
SPICE PEPPER BLK
SPICE CUMIN
SPICE PAPRIKA
SPICE CHILI POW
SPICE OREGANO
TOMATOES DICED
SPICE PEPPER RED CRSHD
a. Whisk the corn starch with enough water to form a slurry - The consistency of thin gravy.
b. Dice onions, mince garlic, and chop cilantro.
c. Saute onions and garlic in oil.
d. Add remaining ingredients (except the slurry) and bring to a simmer.
e. Burr mix and add slurry.
f. Bring sauce to a boil.
g. Strain sauce using a China cap and set aside.
5. Preheat oven to 350 degrees if prepping and cooking onsite, sameday.
Preparation
1. Mix sweet potatoes, poblano peppers, 1/2 cheese amount, second salt amount, and black beans together.
2. Scoop 2oz weight into each tortilla.
3. Place 16 oz sauce in bottom of hotel pan.
4. Roll tortillas around filling and place 24 (3 rows of 8) into each pan.
5. Top with 24 oz of sauce per pan.
6. Cover with parchment and foil.
7. Cook at 350 degrees for 20 minutes covered. After 20 minutes, uncover and top with remaining cheese, then cook for another 10-15 minutes until cheese is melted.
Note: If preparing ahead of time or sending to site kitchens for service: Send remaining cheese amount separately on the side, then follow step #7 cooking instructions for day of service at site kitchens.
Serving
Serving = 1 Enchilada
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 1.25 | Calories: 356.35 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 20.37% | |
Red Orange: 0.25 | Grains: 1 | Sodium: 752.71 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.25 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.