Southwest Sweet Potato & Black Bean Enchiladas – The Bean Institute
Southwest Sweet Potato & Black Bean Enchiladas: A nutritious, vegetarian school lunch entrée with whole grain tortillas and plenty of vegetables. Perfect for cafeterias!
Ingredients
- ½ cup canola oil
- ¾ cup garlic (minced)
- 3.5 pounds red onion (peeled, diced, ¼ inch)
- 9 pounds corn kernels (frozen)
- ½ can #10 can green chiles (diced, canned)
- 5.5 cans #10 black beans (drained)
- 15 pounds sweet potatoes (peeled, diced, ½ inch)
- ¾ cup ground cumin
- 2 tablespoons coriander powder
- ¼ cup chili powder
- 1 tablespoon ground black pepper
- 2 cans #10 verde enchilada sauce
- 100 tortillas whole grain (8-inch)
- 9.5 pounds mozzarella cheese (shredded, part-skim)
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