Radical Rice & Bean Enchiladas
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
50 each Tortilla, 10 inch, whole grain rich
2 lbs. Rice, brown, dry
½ gallon Water
¾ gallon + 1 cup Kidney beans, canned, drained
¾ gallon + 1 cup Black beans, canned, drained
1 gallon Salsa, canned
Servings: 100
Ingredients
100 each Tortilla, 10 inch, whole grain rich
4 lbs. Rice, brown, dry
1 gallon Water
1 ½ gallons + 1 pint Kidney beans, canned, drained
1 ½ gallons + 1 pint Black beans, canned, drained
2 gallons Salsa, canned
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Combine rice and water. Cook uncovered in steamer for 20-25 minutes or until water is absorbed.
2. Meanwhile, heat beans in steamer until internal temperature reach 145°F. Cover and hold in warmer.
3. To assemble: Lay tortillas on parchment paper on work surface. Spread ¼ cup rice down center of each tortilla. Spread ½ cup of beans over rice. Spread ¼ cup salsa on beans.
5. Fold into envelope shape and place in 2 inch steam table pan either lined with parchment paper or sprayed.
6. Top each enchilada with remaining salsa.
7. Bake at 350°F until internal temperature reaches 150°F for 15 seconds.
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.
Serving information
Use spatula to serve one enchilada.
Each enchilada provides 2 meat/meat alternates, 2.5 ounce equivalent grains (if 10 inch tortilla provides 2 ounce equivalent grains) and 1/4 cup red/orange vegetable.
Nutrition information per serving
Calories: 398 Total Fat: 8g Saturated Fat: 4g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 68g Fiber: 16g Total Sugar: 5g Protein: 16g Sodium: 700mg Vitamin A: 15μg Vitamin C: 2mg Calcium: 230mg Iron: 5mg Folate: 165μg
