Fiesta Wrap
Meal Components: Meat Alternate-Legume Vegetable-Grains
Ingredients
Quinoa, dry
50 Servings
*Fresh carrots, shredded
100 Servings
Directions
Process #2: Same Day Service
Weight
Measure
Weight
Measure
13 oz
2 cups
1 lb 10 oz
1 qt
1. Rinse quinoa in a fine mesh strainer until water runs clear, not
cloudy.
2 qt
2. Combine quinoa and water in a covered stock pot and bring to
a boil. Reduce heat to low and simmer until water is completely
absorbed, about 10-15 minutes. When done, quinoa will be soft
and a white ring will pop out of the kernel. The white ring will
only appear when it is fully cooked. Fluff. Set aside.
Water
Canned low-sodium black beans, drained,
rinsed
OR
*Dry black beans, cooked
(See Notes Section)
Sandwiches F-14r
1 qt
6 lb 12 oz
13 lb 8 oz
OR
6 lb 12 oz
1 gal
(1 ¾ No. 10 cans)
OR
1 gal
OR
13 lb 8 oz
2 gal
(3 ½ No. 10 cans)
OR
2 gal
11 oz
2 M cups
1 lb 6 oz
1 qt 1 L cups
3. Place half of the black beans in a large bowl and lightly hand
mash, using gloved hands. Some beans should remain whole.
For 50 servings, mash to yield about 3 qt 1 cup.
For 100 servings, mash to yield about 1 gal 2 ½ qt.
Filling:
4. Combine quinoa, mashed beans, carrots, cheese, red peppers,
onions, chili powder, cumin, lime juice, and salt. Mix thoroughly.
Reduced-fat white cheddar cheese,
shredded
6 oz
2 cups
12 oz
1 qt
*Fresh red bell peppers, diced
11 oz
2 cups
1 lb 6 oz
1 qt
*Fresh red onions, diced
11 oz
2 cups
1 lb 6 oz
1 qt
Chili powder
2 Tbsp
¼ cup
Ground cumin
3 Tbsp
¼ cup 2 Tbsp
Lime juice
3 Tbsp
¼ cup 2 Tbsp
2 tsp
1 Tbsp 1 tsp
50
100
Salt
Whole-wheat tortillas, 6” (0.9 oz each)
The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
5. Using a No. 8 scoop (½ cup), spread filling on bottom third of
tortilla. Roll in the form of a burrito and seal. If preferred, spread
filling on half the tortilla and fold in half like a taco.
Fiesta Wrap
Meal Components: Meat Alternate-Legume Vegetable-Grains
Ingredients
Vegetable oil
Sandwiches F-14r
50 Servings
Weight
Measure
100 Servings
Weight
½ cup
Directions
Process #2: Same Day Service
Measure
1 cup
6. Brush filled wraps lightly with oil and place seam side down on
sheet pan (18” x 26” x 1”).
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
7. Bake until golden brown:
Conventional oven: 325 °F for 15 minutes
Convection oven: 300 °F for 10 minutes
Critical Control Point: Heat to 135 °F for at least 15 seconds.
8. Critical Control Point: Hold for hot service at 135 °F or higher.
9. If desired, serve with fresh diced tomatoes, corn salsa, lettuce,
and/or salsa.
10. Serve 1 wrap.
The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
Fiesta Wrap
Meal Components: Meat Alternate-Legume Vegetable-Grains
Sandwiches F-14r
Notes
*See Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredient is available.
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and
refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and
boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water.
Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently
with lid tilted until tender, about 2 hours.
Use hot beans immediately.
ritical Control Point: Hold for hot service at 135 °F or higher.
C
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an
additional 4 hours.
1 lb dry black beans = about 2 ¼ cups dry or 4 ½ cups cooked beans.
The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
Marketing Guide
Food as Purchased for
50 Servings
100 Servings
Dry black beans
Carrots
Red bell peppers
Red onions
1 lb 12 oz
13 ¼ oz
13 ¾ oz
12 ½ oz
3 lb 8 oz
1 lb 10 ½ oz
1 lb 11 ½ oz
1 lb 9 oz
Nutrients Per Serving
Calories
175.48
Protein
6.86 g
Carbohydrate 26.93 g
Total Fat
5.07 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
0.63 g
1.91 mg
1465.09 IU
(77.28 RAE)
11.98 mg
Iron
2.05 mg
Calcium
61.64 mg
Sodium
346.18 mg
Dietary Fiber
5.16 g
Serving
Yield
Volume
1 wrap provides:
50 Servings:
about 12 lb (filling)
50 Servings:
about 1 gallon
2 quarts (filling)
50 wraps
Legume as Meat Alternate: 1 oz
equivalent meat alternate and 1 oz
equivalent grains.
OR
Legume as Vegetable: ¼ cup legume
vegetable and 1 oz equivalent grains.
Legume vegetable can be counted
as either a meat alternate or as a
legume vegetable but not as both
simultaneously.
100 Servings:
100 Servings:
about 23 lb 8 oz (filling) about 3 gallons (filling)
100 wraps
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