Fiesta Mexican Lasagna USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This main dish is filled with hearty, healthy ingredients. Its colorful vegetables are layered with crunchy corn chips, smooth black beans, flavorful cumin, oregano, and lively salsa, and baked to perfection as an aromatic, savory casserole.
CACFP CREDITING INFORMATION
1 piece provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.
OR
Legume as Vegetable: 1 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.
3.50 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Fiesta_Mexican_Lasagna_-_CACFP_Center_Recipe.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • - - Canola oil
    • 5 oz Fresh green bell peppers, diced
    • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
    • 1 lb 8 oz Fresh onions, diced
    • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
    • - - Ground oregano
    • - - Ground cumin
    • - - Granulated garlic
    • - - Chili powder
    • - - Paprika
    • - - Salt
    • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
    • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
    • 1 lb 12 oz Canned low-sodium salsa, mild
    • 1 lb 8 oz Low-sodium tortilla chips

    Measure

    • 2½ Tbsp Canola oil
    • ¾ cup Fresh green bell peppers, diced
    • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
    • 1 qt ¾ cup Fresh onions, diced
    • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
    • 2 tsp Ground oregano
    • 2 tsp Ground cumin
    • 2 tsp Granulated garlic
    • 2 tsp Chili powder
    • 2 tsp Paprika
    • 2 tsp Salt
    • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
    • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
    • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
    • About 265 chips Low-sodium tortilla chips

    50 Servings

      Weight

      • - - Canola oil
      • 10 oz *Fresh green bell peppers, diced
      • 3 lb Canned low-sodium corn, drained, rinsed
      • 3 lb *Fresh onions, diced
      • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
      • - - Ground oregano
      • - - Ground cumin
      • - - Granulated garlic
      • - - Chili powder
      • - - Paprika
      • - - Salt
      • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
      • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
      • 3 lb 8 oz Canned low-sodium salsa, mild
      • 3 lb Low-sodium tortilla chips

      Measure

      • ¼ cup 1 Tbsp Canola oil
      • 1½ cups *Fresh green bell peppers, diced
      • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
      • 2 qt 1³⁄8 cups *Fresh onions, diced
      • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
      • 1 Tbsp 1 tsp Ground oregano
      • 1 Tbsp 1 tsp Ground cumin
      • 1 Tbsp 1 tsp Granulated garlic
      • 1 Tbsp 1 tsp Chili powder
      • 1 Tbsp 1 tsp Paprika
      • 1 Tbsp 1 tsp Salt
      • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
      • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
      • About 530 chips Low-sodium tortilla chips

      Quantity
       

      25 Servings

        Weight

        • - - Canola oil
        • 5 oz Fresh green bell peppers, diced
        • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
        • 1 lb 8 oz Fresh onions, diced
        • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
        • - - Ground oregano
        • - - Ground cumin
        • - - Granulated garlic
        • - - Chili powder
        • - - Paprika
        • - - Salt
        • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
        • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
        • 1 lb 12 oz Canned low-sodium salsa, mild
        • 1 lb 8 oz Low-sodium tortilla chips

        Measure

        • 2½ Tbsp Canola oil
        • ¾ cup Fresh green bell peppers, diced
        • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
        • 1 qt ¾ cup Fresh onions, diced
        • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
        • 2 tsp Ground oregano
        • 2 tsp Ground cumin
        • 2 tsp Granulated garlic
        • 2 tsp Chili powder
        • 2 tsp Paprika
        • 2 tsp Salt
        • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
        • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
        • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
        • About 265 chips Low-sodium tortilla chips

        50 Servings

          Weight

          • - - Canola oil
          • 10 oz *Fresh green bell peppers, diced
          • 3 lb Canned low-sodium corn, drained, rinsed
          • 3 lb *Fresh onions, diced
          • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
          • - - Ground oregano
          • - - Ground cumin
          • - - Granulated garlic
          • - - Chili powder
          • - - Paprika
          • - - Salt
          • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
          • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
          • 3 lb 8 oz Canned low-sodium salsa, mild
          • 3 lb Low-sodium tortilla chips

          Measure

          • ¼ cup 1 Tbsp Canola oil
          • 1½ cups *Fresh green bell peppers, diced
          • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
          • 2 qt 1³⁄8 cups *Fresh onions, diced
          • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
          • 1 Tbsp 1 tsp Ground oregano
          • 1 Tbsp 1 tsp Ground cumin
          • 1 Tbsp 1 tsp Granulated garlic
          • 1 Tbsp 1 tsp Chili powder
          • 1 Tbsp 1 tsp Paprika
          • 1 Tbsp 1 tsp Salt
          • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
          • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
          • About 530 chips Low-sodium tortilla chips

          Ingredients
           

          25 Servings

            Weight

            • - - Canola oil
            • 5 oz Fresh green bell peppers, diced
            • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
            • 1 lb 8 oz Fresh onions, diced
            • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
            • - - Ground oregano
            • - - Ground cumin
            • - - Granulated garlic
            • - - Chili powder
            • - - Paprika
            • - - Salt
            • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
            • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
            • 1 lb 12 oz Canned low-sodium salsa, mild
            • 1 lb 8 oz Low-sodium tortilla chips

            Measure

            • 2½ Tbsp Canola oil
            • ¾ cup Fresh green bell peppers, diced
            • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
            • 1 qt ¾ cup Fresh onions, diced
            • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
            • 2 tsp Ground oregano
            • 2 tsp Ground cumin
            • 2 tsp Granulated garlic
            • 2 tsp Chili powder
            • 2 tsp Paprika
            • 2 tsp Salt
            • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
            • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
            • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
            • About 265 chips Low-sodium tortilla chips

            50 Servings

              Weight

              • - - Canola oil
              • 10 oz *Fresh green bell peppers, diced
              • 3 lb Canned low-sodium corn, drained, rinsed
              • 3 lb *Fresh onions, diced
              • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
              • - - Ground oregano
              • - - Ground cumin
              • - - Granulated garlic
              • - - Chili powder
              • - - Paprika
              • - - Salt
              • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
              • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
              • 3 lb 8 oz Canned low-sodium salsa, mild
              • 3 lb Low-sodium tortilla chips

              Measure

              • ¼ cup 1 Tbsp Canola oil
              • 1½ cups *Fresh green bell peppers, diced
              • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
              • 2 qt 1³⁄8 cups *Fresh onions, diced
              • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
              • 1 Tbsp 1 tsp Ground oregano
              • 1 Tbsp 1 tsp Ground cumin
              • 1 Tbsp 1 tsp Granulated garlic
              • 1 Tbsp 1 tsp Chili powder
              • 1 Tbsp 1 tsp Paprika
              • 1 Tbsp 1 tsp Salt
              • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
              • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
              • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
              • About 530 chips Low-sodium tortilla chips

              Quantity
               

              25 Servings

                Weight

                • - - Canola oil
                • 5 oz Fresh green bell peppers, diced
                • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                • 1 lb 8 oz Fresh onions, diced
                • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                • - - Ground oregano
                • - - Ground cumin
                • - - Granulated garlic
                • - - Chili powder
                • - - Paprika
                • - - Salt
                • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                • 1 lb 12 oz Canned low-sodium salsa, mild
                • 1 lb 8 oz Low-sodium tortilla chips

                Measure

                • 2½ Tbsp Canola oil
                • ¾ cup Fresh green bell peppers, diced
                • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                • 1 qt ¾ cup Fresh onions, diced
                • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                • 2 tsp Ground oregano
                • 2 tsp Ground cumin
                • 2 tsp Granulated garlic
                • 2 tsp Chili powder
                • 2 tsp Paprika
                • 2 tsp Salt
                • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                • About 265 chips Low-sodium tortilla chips

                50 Servings

                  Weight

                  • - - Canola oil
                  • 10 oz *Fresh green bell peppers, diced
                  • 3 lb Canned low-sodium corn, drained, rinsed
                  • 3 lb *Fresh onions, diced
                  • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                  • - - Ground oregano
                  • - - Ground cumin
                  • - - Granulated garlic
                  • - - Chili powder
                  • - - Paprika
                  • - - Salt
                  • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                  • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                  • 3 lb 8 oz Canned low-sodium salsa, mild
                  • 3 lb Low-sodium tortilla chips

                  Measure

                  • ¼ cup 1 Tbsp Canola oil
                  • 1½ cups *Fresh green bell peppers, diced
                  • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                  • 2 qt 1³⁄8 cups *Fresh onions, diced
                  • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                  • 1 Tbsp 1 tsp Ground oregano
                  • 1 Tbsp 1 tsp Ground cumin
                  • 1 Tbsp 1 tsp Granulated garlic
                  • 1 Tbsp 1 tsp Chili powder
                  • 1 Tbsp 1 tsp Paprika
                  • 1 Tbsp 1 tsp Salt
                  • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                  • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                  • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                  • About 530 chips Low-sodium tortilla chips
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Canola oil
                    • 5 oz Fresh green bell peppers, diced
                    • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                    • 1 lb 8 oz Fresh onions, diced
                    • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                    • - - Ground oregano
                    • - - Ground cumin
                    • - - Granulated garlic
                    • - - Chili powder
                    • - - Paprika
                    • - - Salt
                    • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                    • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                    • 1 lb 12 oz Canned low-sodium salsa, mild
                    • 1 lb 8 oz Low-sodium tortilla chips

                    Measure

                    • 2½ Tbsp Canola oil
                    • ¾ cup Fresh green bell peppers, diced
                    • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                    • 1 qt ¾ cup Fresh onions, diced
                    • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                    • 2 tsp Ground oregano
                    • 2 tsp Ground cumin
                    • 2 tsp Granulated garlic
                    • 2 tsp Chili powder
                    • 2 tsp Paprika
                    • 2 tsp Salt
                    • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                    • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                    • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                    • About 265 chips Low-sodium tortilla chips

                    50 Servings

                      Weight

                      • - - Canola oil
                      • 10 oz *Fresh green bell peppers, diced
                      • 3 lb Canned low-sodium corn, drained, rinsed
                      • 3 lb *Fresh onions, diced
                      • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                      • - - Ground oregano
                      • - - Ground cumin
                      • - - Granulated garlic
                      • - - Chili powder
                      • - - Paprika
                      • - - Salt
                      • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                      • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                      • 3 lb 8 oz Canned low-sodium salsa, mild
                      • 3 lb Low-sodium tortilla chips

                      Measure

                      • ¼ cup 1 Tbsp Canola oil
                      • 1½ cups *Fresh green bell peppers, diced
                      • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                      • 2 qt 1³⁄8 cups *Fresh onions, diced
                      • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                      • 1 Tbsp 1 tsp Ground oregano
                      • 1 Tbsp 1 tsp Ground cumin
                      • 1 Tbsp 1 tsp Granulated garlic
                      • 1 Tbsp 1 tsp Chili powder
                      • 1 Tbsp 1 tsp Paprika
                      • 1 Tbsp 1 tsp Salt
                      • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                      • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                      • About 530 chips Low-sodium tortilla chips

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Canola oil
                        • 5 oz Fresh green bell peppers, diced
                        • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                        • 1 lb 8 oz Fresh onions, diced
                        • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                        • - - Ground oregano
                        • - - Ground cumin
                        • - - Granulated garlic
                        • - - Chili powder
                        • - - Paprika
                        • - - Salt
                        • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                        • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                        • 1 lb 12 oz Canned low-sodium salsa, mild
                        • 1 lb 8 oz Low-sodium tortilla chips

                        Measure

                        • 2½ Tbsp Canola oil
                        • ¾ cup Fresh green bell peppers, diced
                        • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                        • 1 qt ¾ cup Fresh onions, diced
                        • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                        • 2 tsp Ground oregano
                        • 2 tsp Ground cumin
                        • 2 tsp Granulated garlic
                        • 2 tsp Chili powder
                        • 2 tsp Paprika
                        • 2 tsp Salt
                        • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                        • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                        • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                        • About 265 chips Low-sodium tortilla chips

                        50 Servings

                          Weight

                          • - - Canola oil
                          • 10 oz *Fresh green bell peppers, diced
                          • 3 lb Canned low-sodium corn, drained, rinsed
                          • 3 lb *Fresh onions, diced
                          • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                          • - - Ground oregano
                          • - - Ground cumin
                          • - - Granulated garlic
                          • - - Chili powder
                          • - - Paprika
                          • - - Salt
                          • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                          • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                          • 3 lb 8 oz Canned low-sodium salsa, mild
                          • 3 lb Low-sodium tortilla chips

                          Measure

                          • ¼ cup 1 Tbsp Canola oil
                          • 1½ cups *Fresh green bell peppers, diced
                          • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                          • 2 qt 1³⁄8 cups *Fresh onions, diced
                          • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                          • 1 Tbsp 1 tsp Ground oregano
                          • 1 Tbsp 1 tsp Ground cumin
                          • 1 Tbsp 1 tsp Granulated garlic
                          • 1 Tbsp 1 tsp Chili powder
                          • 1 Tbsp 1 tsp Paprika
                          • 1 Tbsp 1 tsp Salt
                          • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                          • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                          • About 530 chips Low-sodium tortilla chips
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Canola oil
                            • 5 oz Fresh green bell peppers, diced
                            • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                            • 1 lb 8 oz Fresh onions, diced
                            • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                            • - - Ground oregano
                            • - - Ground cumin
                            • - - Granulated garlic
                            • - - Chili powder
                            • - - Paprika
                            • - - Salt
                            • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                            • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                            • 1 lb 12 oz Canned low-sodium salsa, mild
                            • 1 lb 8 oz Low-sodium tortilla chips

                            Measure

                            • 2½ Tbsp Canola oil
                            • ¾ cup Fresh green bell peppers, diced
                            • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                            • 1 qt ¾ cup Fresh onions, diced
                            • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                            • 2 tsp Ground oregano
                            • 2 tsp Ground cumin
                            • 2 tsp Granulated garlic
                            • 2 tsp Chili powder
                            • 2 tsp Paprika
                            • 2 tsp Salt
                            • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                            • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                            • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                            • About 265 chips Low-sodium tortilla chips

                            50 Servings

                              Weight

                              • - - Canola oil
                              • 10 oz *Fresh green bell peppers, diced
                              • 3 lb Canned low-sodium corn, drained, rinsed
                              • 3 lb *Fresh onions, diced
                              • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                              • - - Ground oregano
                              • - - Ground cumin
                              • - - Granulated garlic
                              • - - Chili powder
                              • - - Paprika
                              • - - Salt
                              • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                              • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                              • 3 lb 8 oz Canned low-sodium salsa, mild
                              • 3 lb Low-sodium tortilla chips

                              Measure

                              • ¼ cup 1 Tbsp Canola oil
                              • 1½ cups *Fresh green bell peppers, diced
                              • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                              • 2 qt 1³⁄8 cups *Fresh onions, diced
                              • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                              • 1 Tbsp 1 tsp Ground oregano
                              • 1 Tbsp 1 tsp Ground cumin
                              • 1 Tbsp 1 tsp Granulated garlic
                              • 1 Tbsp 1 tsp Chili powder
                              • 1 Tbsp 1 tsp Paprika
                              • 1 Tbsp 1 tsp Salt
                              • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                              • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                              • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                              • About 530 chips Low-sodium tortilla chips

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Canola oil
                                • 5 oz Fresh green bell peppers, diced
                                • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                                • 1 lb 8 oz Fresh onions, diced
                                • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                                • - - Ground oregano
                                • - - Ground cumin
                                • - - Granulated garlic
                                • - - Chili powder
                                • - - Paprika
                                • - - Salt
                                • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                                • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                                • 1 lb 12 oz Canned low-sodium salsa, mild
                                • 1 lb 8 oz Low-sodium tortilla chips

                                Measure

                                • 2½ Tbsp Canola oil
                                • ¾ cup Fresh green bell peppers, diced
                                • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                                • 1 qt ¾ cup Fresh onions, diced
                                • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                                • 2 tsp Ground oregano
                                • 2 tsp Ground cumin
                                • 2 tsp Granulated garlic
                                • 2 tsp Chili powder
                                • 2 tsp Paprika
                                • 2 tsp Salt
                                • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                                • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                                • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                                • About 265 chips Low-sodium tortilla chips

                                50 Servings

                                  Weight

                                  • - - Canola oil
                                  • 10 oz *Fresh green bell peppers, diced
                                  • 3 lb Canned low-sodium corn, drained, rinsed
                                  • 3 lb *Fresh onions, diced
                                  • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                                  • - - Ground oregano
                                  • - - Ground cumin
                                  • - - Granulated garlic
                                  • - - Chili powder
                                  • - - Paprika
                                  • - - Salt
                                  • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                  • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                                  • 3 lb 8 oz Canned low-sodium salsa, mild
                                  • 3 lb Low-sodium tortilla chips

                                  Measure

                                  • ¼ cup 1 Tbsp Canola oil
                                  • 1½ cups *Fresh green bell peppers, diced
                                  • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                                  • 2 qt 1³⁄8 cups *Fresh onions, diced
                                  • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                                  • 1 Tbsp 1 tsp Ground oregano
                                  • 1 Tbsp 1 tsp Ground cumin
                                  • 1 Tbsp 1 tsp Granulated garlic
                                  • 1 Tbsp 1 tsp Chili powder
                                  • 1 Tbsp 1 tsp Paprika
                                  • 1 Tbsp 1 tsp Salt
                                  • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                                  • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                                  • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                                  • About 530 chips Low-sodium tortilla chips
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Canola oil
                                    • 5 oz Fresh green bell peppers, diced
                                    • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                                    • 1 lb 8 oz Fresh onions, diced
                                    • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                                    • - - Ground oregano
                                    • - - Ground cumin
                                    • - - Granulated garlic
                                    • - - Chili powder
                                    • - - Paprika
                                    • - - Salt
                                    • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                                    • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                                    • 1 lb 12 oz Canned low-sodium salsa, mild
                                    • 1 lb 8 oz Low-sodium tortilla chips

                                    Measure

                                    • 2½ Tbsp Canola oil
                                    • ¾ cup Fresh green bell peppers, diced
                                    • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                                    • 1 qt ¾ cup Fresh onions, diced
                                    • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                                    • 2 tsp Ground oregano
                                    • 2 tsp Ground cumin
                                    • 2 tsp Granulated garlic
                                    • 2 tsp Chili powder
                                    • 2 tsp Paprika
                                    • 2 tsp Salt
                                    • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                                    • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                                    • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                                    • About 265 chips Low-sodium tortilla chips

                                    50 Servings

                                      Weight

                                      • - - Canola oil
                                      • 10 oz *Fresh green bell peppers, diced
                                      • 3 lb Canned low-sodium corn, drained, rinsed
                                      • 3 lb *Fresh onions, diced
                                      • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                                      • - - Ground oregano
                                      • - - Ground cumin
                                      • - - Granulated garlic
                                      • - - Chili powder
                                      • - - Paprika
                                      • - - Salt
                                      • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                      • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                                      • 3 lb 8 oz Canned low-sodium salsa, mild
                                      • 3 lb Low-sodium tortilla chips

                                      Measure

                                      • ¼ cup 1 Tbsp Canola oil
                                      • 1½ cups *Fresh green bell peppers, diced
                                      • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                                      • 2 qt 1³⁄8 cups *Fresh onions, diced
                                      • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                                      • 1 Tbsp 1 tsp Ground oregano
                                      • 1 Tbsp 1 tsp Ground cumin
                                      • 1 Tbsp 1 tsp Granulated garlic
                                      • 1 Tbsp 1 tsp Chili powder
                                      • 1 Tbsp 1 tsp Paprika
                                      • 1 Tbsp 1 tsp Salt
                                      • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                                      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                                      • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                                      • About 530 chips Low-sodium tortilla chips

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Canola oil
                                        • 5 oz Fresh green bell peppers, diced
                                        • 1 lb 8 oz Canned low-sodium corn, drained, rinsed
                                        • 1 lb 8 oz Fresh onions, diced
                                        • 1 lb 12 oz Fresh butternut squash, peeled, cubed ½”
                                        • - - Ground oregano
                                        • - - Ground cumin
                                        • - - Granulated garlic
                                        • - - Chili powder
                                        • - - Paprika
                                        • - - Salt
                                        • 4 lb 4 oz Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 4 lb 4 oz *Dry black beans, cooked (See Notes Section)
                                        • 2 lb 12 oz Canned low-sodium meatless spaghetti sauce
                                        • 1 lb 12 oz Canned low-sodium salsa, mild
                                        • 1 lb 8 oz Low-sodium tortilla chips

                                        Measure

                                        • 2½ Tbsp Canola oil
                                        • ¾ cup Fresh green bell peppers, diced
                                        • 3¼ cups (⅓ No. 10 can) Canned low-sodium corn, drained, rinsed
                                        • 1 qt ¾ cup Fresh onions, diced
                                        • 1 qt 3½ cups Fresh butternut squash, peeled, cubed ½”
                                        • 2 tsp Ground oregano
                                        • 2 tsp Ground cumin
                                        • 2 tsp Granulated garlic
                                        • 2 tsp Chili powder
                                        • 2 tsp Paprika
                                        • 2 tsp Salt
                                        • 1 qt 3⅔ cups (1⅛ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1 qt 3⅔ cups *Dry black beans, cooked (See Notes Section)
                                        • 1 qt 1 cup (½ No. 10 can) Canned low-sodium meatless spaghetti sauce
                                        • 3½ cups (¼ No. 10 can) Canned low-sodium salsa, mild
                                        • About 265 chips Low-sodium tortilla chips

                                        50 Servings

                                          Weight

                                          • - - Canola oil
                                          • 10 oz *Fresh green bell peppers, diced
                                          • 3 lb Canned low-sodium corn, drained, rinsed
                                          • 3 lb *Fresh onions, diced
                                          • 3 lb 8 oz *Fresh butternut squash, peeled, cubed ½”
                                          • - - Ground oregano
                                          • - - Ground cumin
                                          • - - Granulated garlic
                                          • - - Chili powder
                                          • - - Paprika
                                          • - - Salt
                                          • 8 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 8 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                          • 5 lb 8 oz Canned low-sodium meatless spaghetti sauce
                                          • 3 lb 8 oz Canned low-sodium salsa, mild
                                          • 3 lb Low-sodium tortilla chips

                                          Measure

                                          • ¼ cup 1 Tbsp Canola oil
                                          • 1½ cups *Fresh green bell peppers, diced
                                          • 1 qt 2½ cups (⅔ No. 10 can) Canned low-sodium corn, drained, rinsed
                                          • 2 qt 1³⁄8 cups *Fresh onions, diced
                                          • 3 qt 3 cups *Fresh butternut squash, peeled, cubed ½”
                                          • 1 Tbsp 1 tsp Ground oregano
                                          • 1 Tbsp 1 tsp Ground cumin
                                          • 1 Tbsp 1 tsp Granulated garlic
                                          • 1 Tbsp 1 tsp Chili powder
                                          • 1 Tbsp 1 tsp Paprika
                                          • 1 Tbsp 1 tsp Salt
                                          • 3 qt 3⅓ cups (2¼ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 3 qt 3⅓ cups *Dry black beans, cooked (See Notes Section)
                                          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium meatless spaghetti sauce
                                          • 1 qt 3 cups (½ No. 10 can) Canned low-sodium salsa, mild
                                          • About 530 chips Low-sodium tortilla chips
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine oil, green peppers, corn, and half of onions. Reserve remaining onions for step 5. Toss to coat. Transfer to a sheet pan (18” x 26” x 1”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Roast uncovered until lightly brown around edges:
                                            Conventional oven: 350 °F for 20 minutes
                                            Convection oven: 350 °F for 12 minutes
                                          • Place squash in perforated steam table pan (12” x 20” x 2½”) and steam for 15 minutes or until tender.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Mash squash until smooth. Add roasted vegetables, half of oregano and half of cumin. Reserve remaining oregano and cumin for step 5. Mix well. Set aside.
                                          • Lightly coat nonstick pan with pan release spray. Sauté remaining onions, oregano, and cumin with garlic, chili powder, paprika, and salt for 5 minutes or until soft.
                                          • Puree onion mixture and beans in a food processor to a smooth consistency. If needed, add water to make puree smoother:
                                            For 25 servings, use about ⅛ cup water.
                                            For 50 servings, use about ¼ cup water.
                                            Set aside.
                                          • Combine spaghetti sauce and salsa. Set aside.
                                          • For 25 servings, crumble 8 oz tortilla chips for topping. Reserve remaining 1 lb whole tortilla chips for lasagna layers.
                                            For 50 servings, crumble 1 lb tortilla chips for topping. Reserve remaining 2 lb whole tortilla chips for lasagna layers.
                                          • Assembly:
                                            Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                            First layer:
                                            a. 1 qt ¼ cup sauce
                                            Second layer:
                                            a. 8 oz whole chips (about 85 chips), slightly overlapping
                                            b. 1 qt 1 cup (about 2 lb 4 oz) bean mixture
                                            c. 1 qt ½ cup (about 1 lb 15 oz ) squash/vegetable mixture
                                            Third layer: Repeat second layer
                                            Fourth layer:
                                            a. 1 qt ¼ cup sauce
                                            b. 8 oz crumbled chips, about 2½ cups
                                          • Tightly cover pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 40 minutes
                                            Convection oven: 350 °F for 30 minutes
                                            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Remove from oven. Uncover. Allow to set for 15 minutes before serving.
                                          • Critical Control Point: Hold at 135 °F or higher.
                                          • Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece (2” x 3¾” square).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Fiesta Mexican Lasagna USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 piece
                                          Calories 263.63 Calories from Fat 37
                                          % Daily Value*
                                          Total Fat 4.09g6%
                                          Saturated Fat 0.51g3%
                                          Cholesterol 1mg0%
                                          Sodium 425.06mg18%
                                          Total Carbohydrate 52.16g17%
                                          Dietary Fiber 9.37g39%
                                          Total Sugars 0g0%
                                          Protein 8.71g17%
                                          Vitamin A 3768.71IU75%
                                          Vitamin C 15.61mg19%
                                          Vitamin D 0IU0%
                                          Calcium 120.21mg12%
                                          Iron 2.35mg13%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Green bell peppers: 8 oz
                                          Mature onions: 1 lb 12 oz
                                          Butternut squash: 2 lb 4 oz
                                          Dry black beans: 1 lb 6 oz
                                          50 Servings:
                                          Green bell peppers: 1 lb
                                          Mature onions: 3 lb 8 oz
                                          Butternut squash: 4 lb 8 oz
                                          Dry black beans: 2 lb 12 oz

                                          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 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 black beans = about 2½ cups dry or 4½ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 18 lb
                                          1 steam table pan
                                          50 Servings:
                                          About 36 lb
                                          2 steam table pans