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Purple Power Bean Wrap USDA Recipe for Child Care Centers

Dry Beans and Peas: Rolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap.
CACFP CREDITING INFORMATION
1 wrap (two halves) provides:
Legume as Meat Alternate: ½ oz equivalent meat alternate, 5⁄8 cup vegetable, and 1¾ oz equivalent grains.
OR
Legume as Vegetable: ¾ cup vegetable and 1¾ oz equivalent grains.
½ wrap (one half) provides:
³⁄8 cup vegetable and ¾ oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Course: vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sandwich/Wrap, Plant-based/Vegan
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes), Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Spring, Winter
25 Servings
Calories: 274.4

Ingredients

25 Servings

    Weight

    • 3 lb Canned low-sodium great northern beans, drained, rinsed
    • - - OR
    • 3 lb *Dry great northern beans, cooked (See Notes Section)
    • 1 lb 6 oz *Fresh avocados, peeled, seeded
    • About 3 *Fresh lemons, zested then juiced
    • - - Fresh garlic cloves, minced
    • - - Extra virgin olive oil
    • - - Chili powder
    • - - Salt
    • 1 lb 2 oz *Fresh purple cabbage, finely shredded
    • - - Whole-wheat tortillas, 10” (1.8 oz each)
    • 1 lb 10 oz *Fresh romaine lettuce, shredded

    Measure

    • 1 qt 1⅔ cups (⅔ No. 10 can) Canned low-sodium great northern beans, drained, rinse
    • - - OR
    • 1 qt 1⅔ cups *Dry great northern beans, cooked (See Notes Section)
    • About 3 *Fresh avocados, peeled, seeded
    • 1 Tbsp zest ½ cup juice *Fresh lemons, zested then juiced
    • ¼ cup Fresh garlic cloves, minced
    • 3 Tbsp Extra virgin olive oil
    • 1½ tsp Chili powder
    • 2¼ tsp Salt
    • 1 qt 1 cup *Fresh purple cabbage, finely shredded
    • 25 Whole-wheat tortillas, 10” (1.8 oz each)
    • 3 qt 1 cup *Fresh romaine lettuce, shredded

    50 Servings

      Weight

      • 6 lb Canned low-sodium great northern beans drained, rinsed
      • - - OR
      • 6 lb *Dry great northern beans, cooked (See Notes Section)
      • 2 lb 12 oz *Fresh avocados, peeled, seeded
      • About 6 *Fresh lemons, zested then juiced
      • - - Fresh garlic cloves, minced
      • - - Extra virgin olive oil
      • - - Chili powder
      • - - Salt
      • 2 lb 4 oz *Fresh purple cabbage, finely shredded
      • - - Whole-wheat tortillas, 10” (1.8 oz each)
      • 3 lb 4 oz *Fresh romaine lettuce, shredded

      Measure

      • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
      • - - OR
      • 2 qt 3⅓ cups *Dry great northern beans, cooked (See Notes Section)
      • About 6 *Fresh avocados, peeled, seeded
      • 2 Tbsp zest 1 cup juice *Fresh lemons, zested then juiced
      • ½ cup Fresh garlic cloves, minced
      • ¼ cup 2 Tbsp Extra virgin olive oil
      • 1 Tbsp Chili powder
      • 1½ Tbsp Salt
      • 2 qt 2 cups *Fresh purple cabbage, finely shredded
      • 50 Whole-wheat tortillas, 10” (1.8 oz each)
      • 1 gal 2½ qt *Fresh romaine lettuce, shredded

      -

      25 Servings

        Weight

        • 3 lb Canned low-sodium great northern beans, drained, rinsed
        • - - OR
        • 3 lb *Dry great northern beans, cooked (See Notes Section)
        • 1 lb 6 oz *Fresh avocados, peeled, seeded
        • About 3 *Fresh lemons, zested then juiced
        • - - Fresh garlic cloves, minced
        • - - Extra virgin olive oil
        • - - Chili powder
        • - - Salt
        • 1 lb 2 oz *Fresh purple cabbage, finely shredded
        • - - Whole-wheat tortillas, 10” (1.8 oz each)
        • 1 lb 10 oz *Fresh romaine lettuce, shredded

        Measure

        • 1 qt 1⅔ cups (⅔ No. 10 can) Canned low-sodium great northern beans, drained, rinse
        • - - OR
        • 1 qt 1⅔ cups *Dry great northern beans, cooked (See Notes Section)
        • About 3 *Fresh avocados, peeled, seeded
        • 1 Tbsp zest ½ cup juice *Fresh lemons, zested then juiced
        • ¼ cup Fresh garlic cloves, minced
        • 3 Tbsp Extra virgin olive oil
        • 1½ tsp Chili powder
        • 2¼ tsp Salt
        • 1 qt 1 cup *Fresh purple cabbage, finely shredded
        • 25 Whole-wheat tortillas, 10” (1.8 oz each)
        • 3 qt 1 cup *Fresh romaine lettuce, shredded

        50 Servings

          Weight

          • 6 lb Canned low-sodium great northern beans drained, rinsed
          • - - OR
          • 6 lb *Dry great northern beans, cooked (See Notes Section)
          • 2 lb 12 oz *Fresh avocados, peeled, seeded
          • About 6 *Fresh lemons, zested then juiced
          • - - Fresh garlic cloves, minced
          • - - Extra virgin olive oil
          • - - Chili powder
          • - - Salt
          • 2 lb 4 oz *Fresh purple cabbage, finely shredded
          • - - Whole-wheat tortillas, 10” (1.8 oz each)
          • 3 lb 4 oz *Fresh romaine lettuce, shredded

          Measure

          • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
          • - - OR
          • 2 qt 3⅓ cups *Dry great northern beans, cooked (See Notes Section)
          • About 6 *Fresh avocados, peeled, seeded
          • 2 Tbsp zest 1 cup juice *Fresh lemons, zested then juiced
          • ½ cup Fresh garlic cloves, minced
          • ¼ cup 2 Tbsp Extra virgin olive oil
          • 1 Tbsp Chili powder
          • 1½ Tbsp Salt
          • 2 qt 2 cups *Fresh purple cabbage, finely shredded
          • 50 Whole-wheat tortillas, 10” (1.8 oz each)
          • 1 gal 2½ qt *Fresh romaine lettuce, shredded

          Instructions

          • Puree beans in food processor to a smooth consistency. Set aside.
          • Puree avocado, lemon zest and juice, garlic, oil, chili powder, and salt to a smooth consistency. Mix in pureed beans.
          • Combine shredded cabbage with bean mixture. Cover and refrigerate at 40 °F for no more than 2 hours to avoid avocado oxidizing and turning brown.
          • Using a No. 10 scoop (³⁄8 cup) spread filling on bottom half of tortilla.
          • Add ½ cup of lettuce and roll in the form of a burrito and seal.
          • Cut diagonally in half.
          • Critical Control Point: Hold for cold service at 40 °F or lower.
          • Portion 1 wrap (two halves).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
          Avocados vary in size according to the season. Please measure this product by weight and not by produce amounts.
          Special tip for preparing dry beans:                                                                             
          SOAKING BEANS                                                                                                  
          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
          QUICK-SOAK METHOD: Boil 1¾ 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 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use hot beans immediately.
          Critical Control Point: Hold for hot service at 135 °F or higher.                                    
          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 great northern beans = about 2½ cups dry or 6¼ cups cooked beans.

          Nutrition

          Serving: 1wrap (2 halves) | Calories: 274.4 | Total Carbohydrate: 37.91g | Protein: 7.62g | Total Fat: 9.53g | Saturated Fat: 0.77g | Cholesterol: 0mg | Sodium: 424.25mg | Dietary Fiber: 8.36g | Vitamin A: 2879.83IU | Vitamin C: 23.56mg | Calcium: 53.97mg | Iron: 2.48mg