Southwest Quinoa Enchilada
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Quinoa, uncooked ‎ 1/3 c., 2 tbsp., 1 1/8 tsp. ‎
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 1/3 c., 1 1/3 tsp. ‎
- Peppers, sweet, red, raw chopped 1 tbsp., 2 7/8 tsp. ‎
- Coriander (cilantro) leaves, raw ‎ 2 tbsp., 2 2/3 tsp. ‎
- Peppers, chili, green, canned ‎ 2 tbsp., 1 1/4 tsp. ‎
- Corn, sweet, yellow, cooked, boiled, drained, without salt cut 1 tbsp.
- Cheese, mozzarella, nonfat ‎ 6 oz.
- Spices, garlic powder ‎ 3/8 tsp.
- Spices, chili powder ‎ 3/4 tsp.
- Spices, cumin seed ground < 1/8 tsp.
- Salt, table ‎ 1/8 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 6 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 3 tbsp., 1 1/8 tsp. ‎
INSTRUCTIONS
- Cook quinoa following package instructions.
- Drain and rinse black beans, drain tomatoes, diced red bell peppers, and chop cilantro.
- Mix black beans, tomatoes, red peppers, cilantro, green chili peppers, corn, cheese, garlic,chili powder, cumin, salt, and pepper. Pour this mixture into cooked quinoa and mix.
- Place 1/2 cup of mixture onto each tortilla and roll. Place in 2 inch hotel pans or 12x20 inchpans, cover with foil and bake for 15 minutes in a 350 degree F.
- To serve, place one enchiladas on a tray and top with 1/4 oz of enchilada sauce.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Quinoa, uncooked ‎ 1 pt.
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 1 1/2 c.
- Peppers, sweet, red, raw chopped 1/2 c.
- Coriander (cilantro) leaves, raw ‎ 3/4 c.
- Peppers, chili, green, canned ‎ 1/2 c., 2 tbsp. ‎
- Corn, sweet, yellow, cooked, boiled, drained, without salt cut 1/4 c.
- Cheese, mozzarella, nonfat ‎ 1 lbs., 9 oz. ‎
- Spices, garlic powder ‎ 1 1/2 tsp.
- Spices, chili powder ‎ 1 tbsp.
- Spices, cumin seed ground 1/4 tsp.
- Salt, table ‎ 1/2 tsp.
- Spices, pepper, black ground 1/4 tsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 25 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 3/4 c., 2 tbsp. ‎
INSTRUCTIONS
- Cook quinoa following package instructions.
- Drain and rinse black beans, drain tomatoes, diced red bell peppers, and chop cilantro.
- Mix black beans, tomatoes, red peppers, cilantro, green chili peppers, corn, cheese, garlic,chili powder, cumin, salt, and pepper. Pour this mixture into cooked quinoa and mix.
- Place 1/2 cup of mixture onto each tortilla and roll. Place in 2 inch hotel pans or 12x20 inchpans, cover with foil and bake for 15 minutes in a 350 degree F.
- To serve, place one enchiladas on a tray and top with 1/4 oz of enchilada sauce.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Quinoa, uncooked ‎ 2 qt.
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 1 qt., 1 pt. ‎
- Peppers, sweet, red, raw chopped 1 pt.
- Coriander (cilantro) leaves, raw ‎ 1 pt., 1 c. ‎
- Peppers, chili, green, canned ‎ 1 pt., 1/2 c. ‎
- Corn, sweet, yellow, cooked, boiled, drained, without salt cut 1 c.
- Cheese, mozzarella, nonfat ‎ 6 lbs., 4 oz. ‎
- Spices, garlic powder ‎ 2 tbsp.
- Spices, chili powder ‎ 1/4 c.
- Spices, cumin seed ground 1 tsp.
- Salt, table ‎ 2 tsp.
- Spices, pepper, black ground 1 tsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 100 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 1 pt., 1 1/2 c. ‎
INSTRUCTIONS
- Cook quinoa following package instructions.
- Drain and rinse black beans, drain tomatoes, diced red bell peppers, and chop cilantro.
- Mix black beans, tomatoes, red peppers, cilantro, green chili peppers, corn, cheese, garlic,chili powder, cumin, salt, and pepper. Pour this mixture into cooked quinoa and mix.
- Place 1/2 cup of mixture onto each tortilla and roll. Place in 2 inch hotel pans or 12x20 inchpans, cover with foil and bake for 15 minutes in a 350 degree F.
- To serve, place two enchiladas on a tray and top with 1/2 oz of enchilada sauce.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Quinoa, uncooked ‎ 1 gal.
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 3 qt.
- Peppers, sweet, red, raw chopped 1 qt.
- Coriander (cilantro) leaves, raw ‎ 1 qt., 1 pt. ‎
- Peppers, chili, green, canned ‎ 1 qt., 1 c. ‎
- Corn, sweet, yellow, cooked, boiled, drained, without salt cut 1 pt.
- Cheese, mozzarella, nonfat ‎ 12 lbs., 8 oz. ‎
- Spices, garlic powder ‎ 1/4 c.
- Spices, chili powder ‎ 1/2 c.
- Spices, cumin seed ground 2 tsp.
- Salt, table ‎ 1 tbsp., 1 tsp. ‎
- Spices, pepper, black ground 2 tsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 200 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 1 qt., 1 pt., 1 c. ‎
INSTRUCTIONS
- Cook quinoa following package instructions.
- Drain and rinse black beans, drain tomatoes, diced red bell peppers, and chop cilantro.
- Mix black beans, tomatoes, red peppers, cilantro, green chili peppers, corn, cheese, garlic,chili powder, cumin, salt, and pepper. Pour this mixture into cooked quinoa and mix.
- Place 1/2 cup of mixture onto each tortilla and roll. Place in 2 inch hotel pans or 12x20 inchpans, cover with foil and bake for 15 minutes in a 350 degree F.
- To serve, place two enchiladas on a tray and top with 1/2 oz of enchilada sauce.