Purple Power Bean Wrap USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
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.
1 wrap (two halves) provides:
Legume as Meat Alternate: ½ oz equivalent meat alternate, 5⁄8 cup vegetable, and 1¾ oz equivalent grains.
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.
No ratings yet

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

click here to create an account.


  • 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).


Nutrition Facts
Purple Power Bean Wrap USDA Recipe for Child Care Centers
Amount Per Serving 1 wrap (2 halves)
Calories 274.4 Calories from Fat 86
% Daily Value*
Total Fat 9.53g15%
Saturated Fat 0.77g5%
Cholesterol 0mg0%
Sodium 424.25mg18%
Total Carbohydrate 37.91g13%
Dietary Fiber 8.36g35%
Protein 7.62g15%
Vitamin A 2879.83IU58%
Vitamin C 23.56mg29%
Calcium 53.97mg5%
Iron 2.48mg14%
*Marketing Guide
25 Servings:
Dry great northern beans: 1 lb 1 oz
Avocados: 3 (2 lb)
Lemons: 3 (1 lb)
Purple cabbage: 1 lb 6 oz
Romaine lettuce: 2 lb 2 oz
50 Servings:
Dry great northern beans: 2 lb 2 oz
Avocados: 6 (4 lb)
Lemons: 6 (2 lb)
Purple cabbage: 2 lb 12 oz
Romaine lettuce: 3 lb 6 oz


*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.                                    
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.
Yield / Volume
25 Servings:
About 11 lb
25 wraps
50 Servings:
About 22 lb
50 wraps