Sweet Pot Bean Enchilada K-8

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