Black Bean Bandits
By Emily W., Kara S. and Amanda S. from Winograd K-8, Greeley, CO.
Description
Bursting with colors and flavors, the Black Bean Bandits are a new take on traditional enchiladas. This layered main dish incorporates the gooey cheese, black beans and enchilada sauce we all love with the unexpected taste of sweet potato.
Nutrition Facts
Serving size: 1 piece
| Calories | 247 |
| From Fat | 21.29% |
| From Saturated Fat | 10.32% |
| From Sugar | 3.8% |
| Sodium | 413mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Raw Sweet Potato | 3/4 cups/7 2/3 ozs | 7 cups/4 lbs |
| Canned Black Beans | 1 1/3 cup (undrained)/13.25 oz (undrained) | 13 1/2 cups (undrained)/106 oz (undrained) |
| Tomatoes, raw | 1/2 cup/3 7/8 ozs | 4 cups/2 lbs |
| Cliantro | 1/2 cup/1/2 oz | 4 cups/4 ozs |
| Red pepper or Cayenne Pepper | 1/4 tsp/1.25 g | 2 tsp/10 g |
| Ortega Mild Enchilada Sauce | 1 1/3 cup + 1 1/2 Tbsp/11 oz | 3 qts/6 lbs |
| 6" Corn Tortillas | 7 1/4 each/4 1l2 oz | 60 each/2 1/4 lb |
| Reduced Fat Cheddar Cheese, shredded | 1 1/4 cups/5 ozs | 10 1/2 cups/2 lbs +10 ozs |
Preparation
1) Dice sweet potatoes into 1/4" pieces.
2) Place diced sweet potato in a stockpot of boiling water or a steamer for about 20 minutes or until tender.
3) Drain sweet potato and rinse with cool water.
4) Drain sweet potato again and place in a large mixing bowl.
5) Drain and rinse black beans.
6) Add drained black beans to the sweet potato in the bowl.
7) Wash tomatoes thoroughly.
8) Remove cores from tomatoes and chop into 1/4" pieces.
9) Add chopped tomatoes to sweet potato and black beans.
10) Wash cilantro thoroughly.
11) Roughly chop cilantro and add to sweet potato, black beans and tomato in bowl.
12) Add cayenne or red pepper to the bowl and stir to combine mixture thoroughly.
13) Coat the bottom of each rectangular 11x 7x 2” cooking dish (6 servings) or 4" steamtable pan (50 servings) with 1/3 of enchilada sauce.
14) Cover the bottom of each rectangular 11x 7x 2” dish or 4" steamtable pan evenly with 1/3 of tortillas. Set remaining tortillas aside.
15) Cover with 1/3 of the sweet potato and black bean mixture. Set remaining sweet potatoes and black bean mixture aside.
16) Sprinkle 1/3 of the shredded cheddar cheese on the sweet potato and black bean mixture.
17) Cover cheese with another 1/3 of enchilada sauce.
18) Cover sauce with another layer of 1/3 of the corn tortillas.
19) Cover tortillas with another layer of 1/3 of the sweet potato and black bean mixture.
20) Sprinkle another 1/3 of the shredded cheddar cheese on the sweet potato and black bean mixture.
21) Repeat layers one more time-- starting with enchilada sauce ending with shredder cheddar cheese.
22) Bake:
Conventional Oven: 350°F for 30 minutes. Convection Oven: 325°F for 25 minutes.
23) Cut each cooking dish 2x3 for 6 servings or cut each steamtable pan 5x5 for 25 servings per steamtable pan.
CCP: Heat 165°F or higher for at least 15 seconds
CCP: Hold for hot service at 135°F or higher
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