Spicy Sweetpotato Enchiladas - School Food Handler
Spicy Sweetpotato Enchiladas with whole grain tortillas, baked sweetpotatoes, and a flavorful blend of beans and salsa. Perfect for school lunches or family dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schoolfoodhandler.com.
Ingredients
- Tortilla – 10 inch, whole grain rich | 50 each
- Sweetpotatoes (fresh, peeled, diced) OR | 7 ¾ pounds
- Sweetpotatoes (frozen, cubed) | 5 ½ pounds
- Onions (fresh, diced) | 2 ¾ pounds
- Peppers, green (frozen, diced) | 2 ¼ pounds
- Garlic (granulated) | ¼ cup
- Vegetable broth | ¼ cup
- Beans, pinto (canned, drained, rinsed) | 1½ #10 cans
- Beans, black (canned, drained, rinsed) | 2 #10 cans
- Salsa (canned) | 1½ #10 cans
- Chili powder (⅓ cup + 1¼ teaspoon) | 0.36 cup
- Cumin | 1 tablespoon
- Enchilada sauce, reduced sodium (1½ quarts+ ¼ cup) | 1.5625 quarts
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