by Shamrock Foods Nutrition Services Team
Portions: 20, 1 each
Ingredients
- 1/4 Cup Aspen Gold Canola Oil (SF# 4386151)
- 1 Quart Butternut Squash, Diced
- 3 Poblano Peppers, Diced
- 1 Markon Yellow Onion, Peeled & Finely Diced (SF# 4761781)
- 3 Cup Bountiful Harvest Canned Black Beans, Drained (SF# 2097561)
- 1/2 Cup Markon Ready Set Serve Fresh Cilantro, Chopped (SF# 1926803)
- 2 Tablespoon Katy’s Kitchen Chili Powder (SF# 4606771
- 2 Cup Villa Frizzoni Shredded Mozzarella Cheese (SF# 2679781)
- 20 6” Vista Verde Flour Tortillas, Warm (SF# 4210101)
- 24 ounces Enchilada Sauce
Instructions
- In a sauté pan, heat oil and add squash. Cook, covered, stir occasionally until tender 10-12 minutes.
- Add poblano pepper, onion, chili powder, and cilantro; cook for 5 minutes.
- Lightly mash black beans and add to the pan.
- Place half the enchilada sauce on the bottom of a hotel pan.
- Place the tortillas on a flat surface and fill each with 1/2 cup of the black bean filling and 1 Tbsp cheese. Roll the tortillas and place the seam side down in a hotel pan.
- Cover each tortilla with the remainder of the enchilada sauce.
- Bake at 425 degrees F for 15-20 minutes.
- Remove from the oven and sprinkle enchiladas with the remaining shredded cheese.
- Serve 1 enchilada or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- *All Cold Holding- All foods should be held 41 degrees F or below.
- **All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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