Spicy Sweet Potato Enchiladas
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
50 Tortillas, 10 inch, whole grain rich
7 lbs. 12 oz. Sweet potatoes, fresh, peeled, diced or 5 lbs. 8 oz. Sweet potatoes, frozen, cubed
2 lbs. 12 oz. (1 ½ quarts + ¼ cup) Onions, fresh, diced
2 lbs. 4 oz. Green peppers, frozen, diced
¼ cup Garlic, granulated
¼ cup Vegetable broth
1 ½-#10 cans (¾ gallon + 1 cup) Pinto beans, canned, drained, rinsed
2-#10 cans (¾ gallon + ½ cup) Black beans, canned, drained, rinsed
1 ½-#10 cans (¾ gallon + ½ cup) Salsa, canned
⅓ cup + 1 ¼ Tbsp. Chili powder
1 Tbsp. Cumin
1 ½ quarts + ¼ cup Enchilada sauce, reduced sodium
Servings: 100
Ingredients
100 Tortillas, 10 inch, whole grain rich
15 lbs. 8 oz. Sweet potatoes, fresh, peeled, diced or 11 lbs. Sweet potatoes, frozen, cubed
5 lbs. 8 oz. (¾ gallon + ½ cup) Onions, fresh, diced
4 lbs. 8 oz. Green peppers, frozen, diced
½ cup Garlic, granulated
½ cup Vegetable broth
3-#10 cans (1 ½ gallons + 1 cup) Pinto beans, canned, drained, rinsed
4-#10 cans (1 ½ gallons + 1 cup) Black beans, canned, drained, rinsed
3-#10 cans (1 ½ gallons + 1 cup) Salsa, canned
¾ cup + ½ Tbsp. Chili powder
2 Tbsp. Cumin
¾ gallon + ½ cup Enchilada sauce, reduced sodium
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Preheat oven to 350 degrees F and spread cubed sweet potatoes on sheet pans in one even layer.
2. Bake sweet potatoes for 15-20 minutes, until soft. Remove from oven.
3. While the sweet potatoes are baking, sweat the onions, green peppers and garlic with the vegetable broth in steamer or tilt skillet until onions are translucent.
4. Add the black beans, pinto beans, salsa, chili powder, cumin, and baked sweet potatoes to the onion mixture. Mix thoroughly and allow the mixture to simmer or steam for another 10-15 minutes.
5. To assemble: Lay tortillas on parchment paper on work surface. Spread ¾ cup of bean filling in the center of each tortilla. Fold each end in and roll to seal. Place in 2 inch steam table pan either lined with parchment paper or no stick cooking spray. Continue until all enchiladas are filled.
6. Top each enchilada with 2 Tbsp. (⅛ cup) of enchilada sauce.
7. Bake at 350°F until internal temperature reaches 150°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Use spatula to serve one enchilada.
Each enchilada provides 2 meat/meat alternates, 2 ounce equivalent grains (if 10 inch tortilla provides 2 ounce equivalent grains), ½ cup red/orange vegetable and ¼ cup other vegetable.
Nutrition information per serving
Calories: 425 Total Fat: 8g Saturated Fat: 4g Monounsaturated Fat: 3g Polyunsaturated Fat: 1g Trans Fat: 0g
Cholesterol: 0mg Carbohydrate: 73g Fiber: 19g Total Sugar: 10g Protein: 17g Sodium: 564mg* Vitamin A: 521μg Vitamin C: 31mg Calcium: 267mg Iron: 5mg Folate: 193μg
