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BLACK BEAN EMPANADA

RECIPE DETAILS

Item ID: FS008

Batch Quantity: 100

Serving Size: 1

Serving Measure: each

Serving Description: 1 serving = 1 empanada

Nutrition Link: 80138

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS008

Batch Quantity: 100

Serving Size: 1

Serving Measure: each

Serving Description: 1 serving = 1 empanada

Nutrition Link: 80138

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Boulder Valley School District Food Services

Black Beans yield 56%

Preparation

Get calzone dough out and start the thawing process. Small stacks on sheet pans seem to work best.
Mix all ingredients together except 2nd amount of salt, paprika, and parsley . Use a #16 (1/4 cup) disher and put mix on a calzone dough.
Fold dough over mix and crimp dough down. Place 20 empanadas on 1 sheet pan.
Brush empanadas with oil. Sprinkle spices (2nd salt amount in ingredients, paprika, and parsley) over the empanadas. Using a fork or knife, poke vent holes in top of empanadas.
Place empanadas in freezer. Slack empanadas 30 minutes prior to cooking.
Bake in 350 degree oven on low fan approximately 20 minutes or until golden brown and internal temp is 145 degrees.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 1.5 Calories: 259.76
Dark Green: 0 Milk: 0 Sat. Fat: 7.85%
Red Orange: 0 Grains: 2 Sodium: 690.28
Legumes: 0.125
Starchy: 0
Other: 0
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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