Black Bean Enchiladas (v)

Black Bean Enchiladas (vegetarian) can be served in a retail setting and patient kitchen.

Recipe Author: St. Jude Chefs

Portion size: 10 oz

Method:

  1. Cook rice according to recipe
  2. Pour rice into large bowl and add corn, beans, onions, peppers, spices and 6 lb. of the
    cheese. Mix thoroughly with large paddle
  3. Layout tortillas, 8-10 at a time and place 6 oz filling into each one and roll into
    enchiladas.
  4. Place enchiladas into full size 2 ½ hotel pan. (12 to a pan)
  5. Heat enchiladas to a minimum of 165°F for 3 min. and top each one with about 2 oz.
    enchilada sauce and garnish with remaining cheese and crispy fried tortilla strips
    (optional).
  6. Add label. Hold and serve per HACCP guidelines
    Refer to sub recipes for prepped ingredients

Chef’s Notes:

  • Sub brown rice or other whole grains for a healthier dish

 

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Additional information

DIETARY

Uses

PATIENT FEEDING, RETAIL
RECIPE TYPE

Operator Submission

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