HISD Nutrition Services Harvest Enchilada

Wash and dry the cilantro before chopping.

Drain the black beans before adding to the vegetable mixture.

Thaw the enchilada sauce completely before use, either by taking it out a day prior or placing it under cold running water.

Thaw the corn tortillas prior to service.

In a large mixing bowl, combine 1 pound 10 ounces of diced sweet potatoes, 3 pounds of drained black beans, 1/2 cup of canola oil, 2 tablespoons of AP spice mix, 1/2 cup of lime juice, and 2 ounces of chopped cilantro. Mix thoroughly.

Add baby kale to the vegetable mixture and mix again.

Spray a 200 hotel pan with spray release.

Pour 1 pound 14 ounces of enchilada sauce in the bottom of the pan.

Layer 24 corn tortillas on top of the sauce, arranged in 3 rolls across and 8 down.

Pour the vegetable mixture on top of the tortilla layer and spread it evenly.

Add another layer of corn tortillas (8 by 3, totaling 24) completely covering the vegetable mixture.

Pour the remaining enchilada sauce evenly over the tortillas, using a spatula to spread if necessary.

Cover the pan with plastic wrap and foil.

Bake in a 350 degree oven for 50 to 60 minutes.

Remove from the oven and take off the foil and plastic wrap.

Evenly spread 1.5 pounds of shredded cheddar cheese over the top.

Cover with plastic wrap and hold for service at 140 degrees or above.

Cut the enchiladas into 8 by 3 pieces, totaling 24 pieces.

Use a spatula to serve the enchiladas.

Equipment Needed

Spice Level:

Allergens