Ingredients
| Tortilla – 10 inch, whole grain rich | 50 each |
| Sweetpotatoes (fresh, peeled, diced) OR | 7 ¾ pounds |
| Sweetpotatoes (frozen, cubed) | 5 ½ pounds |
| Onions (fresh, diced) | 2 ¾ pounds |
| Peppers, green (frozen, diced) | 2 ¼ pounds |
| Garlic (granulated) | ¼ cup |
| Vegetable broth | ¼ cup |
| Beans, pinto (canned, drained, rinsed) | 1½ #10 cans |
| Beans, black (canned, drained, rinsed) | 2 #10 cans |
| Salsa (canned) | 1½ #10 cans |
| Chili powder (⅓ cup + 1¼ teaspoon) | 0.36 cup |
| Cumin | 1 tablespoon |
| Enchilada sauce, reduced sodium (1½ quarts+ ¼ cup) | 1.5625 quarts |
Instructions
- Preheat oven to 350° F and spread cubed sweetpotatoes on sheet pans in one even layer.
- Bake sweetpotatoes for 15-20 minutes, until soft. Remove from oven.
- While the sweetpotatoes are baking, sweat the onions, green peppers and garlic with the vegetable broth in steamer or tilt skillet until onions are translucent.
- Add the black beans, pinto beans, salsa, chili powder, cumin, and baked sweetpotatoes to the onion mixture. Mix thoroughly and allow the mixture to simmer or steam for another 10-15 minutes.
To assemble:
- Lay tortillas on parchment paper on work surface. Spread 3⁄4 cup of bean filling in the center of each tortilla. Fold each end in and roll to seal. Place in 2 inch steam table pan either lined with parchment paper or no stick cooking spray. Continue until all enchiladas are filled.
- Top each enchilada with 2 Tbsp. (1⁄8 cup) of enchilada sauce.
- Bake at 350° F until internal temperature reaches 150° F for 15 seconds.
Recipe Notes
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP Critical Control Point: Hold at internal temperature of 135° F or above.
HACCP Critical Control Point: Reheat leftover produce to 165° F or higher; reheat product only once.
Use spatula to serve one enchilada.