RECIPE DETAILS
Item ID: PF015
Serving Description: 2 Pieces (6.6oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: PF015
Serving Description: 2 Pieces (6.6oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe souce: Chef Ann Foundation Plant Forward
Poblanos yield 80%
Canned, drained pinto beans yield 62%
Diced tomatoes yield 87%
Cooked onion yields 78%
1. Dice poblanos, tomatoes, and onions.
2. Chop cilantro.
3. Mince garlic.
3. Drain and rinse pinto beans.
4. Preheat oven to 350 degrees F.
Preparation
1. In a large skillet, heat oil over medium-high heat.
2. Add the pintos, pepper, onion, and garlic and saute.
3. Add chili powder, diced tomatoes, cumin, and salt to taste.
4. Place 4 cups of pepper, onion, bean mixture on bottom of each pan (about 5 lbs. each pan).
5. Top each pan with 13 oz cheese.
6. Top each pan with 1.5 cups of salsa.
7. In a separate bowl, mix together flour, egg, and milk. Then pour 3 cups over each pan.
8. Bake the casseroles at 350 degrees for approximately 30 minutes, or until internal temperature reaches 165 degrees.
9. Cool slightly and cut each pan into 6x4 servings (24 pieces per pan).
10. Sprinkle the top with cilantro.
Serving
Serving = 2 pieces (each piece is 3.3oz, total serving is 6.6oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 2 | Calories: 217 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 26.35% | |
| Red Orange: 0 | Grains: 0 | Sodium: 619.52 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
