7 lbs. 12 oz. of sweet potatoes, fresh, peeled, diced
1 ½ quarts + ¼ cup of onions, fresh, diced
2 lbs. 4 of green peppers, frozen, diced
¼ cup of garlic, granulated
¼ cup of vegetable broth
1 ½-#10 cans OR ¾ gallon + 1 cup of pinto beans, canned, drained, rinsed
2-#10 cans OR ¾ gallon + ½ cup of black beans, canned, drained, rinsed
1 ½-#10 cans OR ¾ gallon + ½ cup of salsa, canned
⅓ cup + 1 ¼ Tbsp of chili powder
1 Tbsp of cumin
1 ½ quarts + ¼ cup of enchilada sauce, reduced sodium
Steps
Preheat oven to 350 degrees Fahrenheit and spread cubed sweet potatoes on sheet pans in one even layer.
Bake sweet potatoes for 15-20 minutes, until soft. Remove from oven
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.
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.
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.
Top each enchilada with 2 Tbsp. (⅛ cup) of enchilada sauce.
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.
