Vegetable Quesadilla USDA Recipe for Schools

Our Vegetable Quesadilla is a scrumptious combination of black beans, corn, peppers and Mexican spices, all in a warm whole-grain tortilla.
NSLP/SBP CREDITING INFORMATION
1 quesadilla provides:
Legume as Meat Alternate: 0.5 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5 oz equivalent grains.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5 oz equivalent grains.
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Ingredients
 

50 Servings

    Weights

    • 2 lb Canned low-sodium corn, drained
    • 1 lb *Fresh onions, chopped
    • 1 lb 8 oz *Fresh green bell peppers, chopped
    • 2 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 2 lb Dry black beans, cooked (see Notes)
    • 2 Tbsp Chili powder
    • 2 Tbsp Cumin
    • 1 Tbsp 1 tsp Onion powder
    • 1 Tbsp 1 tsp Paprika
    • 2 Tbsp Ancho chili powder
    • - - OR
    • 2 Tbsp Mexican seasoning mix (see Notes)
    • 1 lb *Fresh tomatoes, diced
    • 1 lb Low-fat Monterey Jack cheese, shredded
    • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

    Measure

    • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
    • 1 cup *Fresh onions, chopped
    • 3⅓ cups *Fresh green bell peppers, chopped
    • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 3½ cups Dry black beans, cooked (see Notes)
    • 2 Tbsp Chili powder
    • 2 Tbsp Cumin
    • 1 Tbsp 1 tsp Onion powder
    • 1 Tbsp 1 tsp Paprika
    • 2 Tbsp Ancho chili powder
    • - - OR
    • 2 Tbsp Mexican seasoning mix (see Notes)
    • 2 cups 2 Tbsp *Fresh tomatoes, diced
    • 1 qt Low-fat Monterey Jack cheese, shredded
    • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

    100 Servings

      Weight

      • 4 lb Canned low-sodium corn, drained
      • 2 lb *Fresh onions, chopped
      • 3 lb *Fresh green bell peppers, chopped
      • 4 lb Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 4 lb Dry black beans, cooked (see Notes)
      • ¼ cup Chili powder
      • ¼ cup Cumin
      • 2 Tbsp 2 tsp Onion powder
      • 2 Tbsp 2 tsp Paprika
      • ¼ cup Ancho chili powder
      • - - OR
      • ¼ cup Mexican seasoning mix (see Notes)
      • 2 lb *Fresh tomatoes, diced
      • 2 lb Low-fat Monterey Jack cheese, shredded
      • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

      Measure

      • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
      • 2 cups *Fresh onions, chopped
      • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
      • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 1 qt 3 cups Dry black beans, cooked (see Notes)
      • ¼ cup Chili powder
      • ¼ cup Cumin
      • 2 Tbsp 2 tsp Onion powder
      • 2 Tbsp 2 tsp Paprika
      • ¼ cup Ancho chili powder
      • - - OR
      • ¼ cup Mexican seasoning mix (see Notes)
      • 1 qt ¼ cup *Fresh tomatoes, diced
      • 2 qt Low-fat Monterey Jack cheese, shredded
      • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)

      Quantity
       

      50 Servings

        Weights

        • 2 lb Canned low-sodium corn, drained
        • 1 lb *Fresh onions, chopped
        • 1 lb 8 oz *Fresh green bell peppers, chopped
        • 2 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 2 lb Dry black beans, cooked (see Notes)
        • 2 Tbsp Chili powder
        • 2 Tbsp Cumin
        • 1 Tbsp 1 tsp Onion powder
        • 1 Tbsp 1 tsp Paprika
        • 2 Tbsp Ancho chili powder
        • - - OR
        • 2 Tbsp Mexican seasoning mix (see Notes)
        • 1 lb *Fresh tomatoes, diced
        • 1 lb Low-fat Monterey Jack cheese, shredded
        • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

        Measure

        • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
        • 1 cup *Fresh onions, chopped
        • 3⅓ cups *Fresh green bell peppers, chopped
        • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 3½ cups Dry black beans, cooked (see Notes)
        • 2 Tbsp Chili powder
        • 2 Tbsp Cumin
        • 1 Tbsp 1 tsp Onion powder
        • 1 Tbsp 1 tsp Paprika
        • 2 Tbsp Ancho chili powder
        • - - OR
        • 2 Tbsp Mexican seasoning mix (see Notes)
        • 2 cups 2 Tbsp *Fresh tomatoes, diced
        • 1 qt Low-fat Monterey Jack cheese, shredded
        • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

        100 Servings

          Weight

          • 4 lb Canned low-sodium corn, drained
          • 2 lb *Fresh onions, chopped
          • 3 lb *Fresh green bell peppers, chopped
          • 4 lb Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 4 lb Dry black beans, cooked (see Notes)
          • ¼ cup Chili powder
          • ¼ cup Cumin
          • 2 Tbsp 2 tsp Onion powder
          • 2 Tbsp 2 tsp Paprika
          • ¼ cup Ancho chili powder
          • - - OR
          • ¼ cup Mexican seasoning mix (see Notes)
          • 2 lb *Fresh tomatoes, diced
          • 2 lb Low-fat Monterey Jack cheese, shredded
          • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

          Measure

          • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
          • 2 cups *Fresh onions, chopped
          • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
          • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 1 qt 3 cups Dry black beans, cooked (see Notes)
          • ¼ cup Chili powder
          • ¼ cup Cumin
          • 2 Tbsp 2 tsp Onion powder
          • 2 Tbsp 2 tsp Paprika
          • ¼ cup Ancho chili powder
          • - - OR
          • ¼ cup Mexican seasoning mix (see Notes)
          • 1 qt ¼ cup *Fresh tomatoes, diced
          • 2 qt Low-fat Monterey Jack cheese, shredded
          • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)

          Ingredients
           

          50 Servings

            Weights

            • 2 lb Canned low-sodium corn, drained
            • 1 lb *Fresh onions, chopped
            • 1 lb 8 oz *Fresh green bell peppers, chopped
            • 2 lb Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 2 lb Dry black beans, cooked (see Notes)
            • 2 Tbsp Chili powder
            • 2 Tbsp Cumin
            • 1 Tbsp 1 tsp Onion powder
            • 1 Tbsp 1 tsp Paprika
            • 2 Tbsp Ancho chili powder
            • - - OR
            • 2 Tbsp Mexican seasoning mix (see Notes)
            • 1 lb *Fresh tomatoes, diced
            • 1 lb Low-fat Monterey Jack cheese, shredded
            • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

            Measure

            • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
            • 1 cup *Fresh onions, chopped
            • 3⅓ cups *Fresh green bell peppers, chopped
            • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 3½ cups Dry black beans, cooked (see Notes)
            • 2 Tbsp Chili powder
            • 2 Tbsp Cumin
            • 1 Tbsp 1 tsp Onion powder
            • 1 Tbsp 1 tsp Paprika
            • 2 Tbsp Ancho chili powder
            • - - OR
            • 2 Tbsp Mexican seasoning mix (see Notes)
            • 2 cups 2 Tbsp *Fresh tomatoes, diced
            • 1 qt Low-fat Monterey Jack cheese, shredded
            • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

            100 Servings

              Weight

              • 4 lb Canned low-sodium corn, drained
              • 2 lb *Fresh onions, chopped
              • 3 lb *Fresh green bell peppers, chopped
              • 4 lb Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 4 lb Dry black beans, cooked (see Notes)
              • ¼ cup Chili powder
              • ¼ cup Cumin
              • 2 Tbsp 2 tsp Onion powder
              • 2 Tbsp 2 tsp Paprika
              • ¼ cup Ancho chili powder
              • - - OR
              • ¼ cup Mexican seasoning mix (see Notes)
              • 2 lb *Fresh tomatoes, diced
              • 2 lb Low-fat Monterey Jack cheese, shredded
              • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

              Measure

              • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
              • 2 cups *Fresh onions, chopped
              • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
              • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 1 qt 3 cups Dry black beans, cooked (see Notes)
              • ¼ cup Chili powder
              • ¼ cup Cumin
              • 2 Tbsp 2 tsp Onion powder
              • 2 Tbsp 2 tsp Paprika
              • ¼ cup Ancho chili powder
              • - - OR
              • ¼ cup Mexican seasoning mix (see Notes)
              • 1 qt ¼ cup *Fresh tomatoes, diced
              • 2 qt Low-fat Monterey Jack cheese, shredded
              • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)

              Quantity
               

              50 Servings

                Weights

                • 2 lb Canned low-sodium corn, drained
                • 1 lb *Fresh onions, chopped
                • 1 lb 8 oz *Fresh green bell peppers, chopped
                • 2 lb Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 2 lb Dry black beans, cooked (see Notes)
                • 2 Tbsp Chili powder
                • 2 Tbsp Cumin
                • 1 Tbsp 1 tsp Onion powder
                • 1 Tbsp 1 tsp Paprika
                • 2 Tbsp Ancho chili powder
                • - - OR
                • 2 Tbsp Mexican seasoning mix (see Notes)
                • 1 lb *Fresh tomatoes, diced
                • 1 lb Low-fat Monterey Jack cheese, shredded
                • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                Measure

                • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                • 1 cup *Fresh onions, chopped
                • 3⅓ cups *Fresh green bell peppers, chopped
                • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 3½ cups Dry black beans, cooked (see Notes)
                • 2 Tbsp Chili powder
                • 2 Tbsp Cumin
                • 1 Tbsp 1 tsp Onion powder
                • 1 Tbsp 1 tsp Paprika
                • 2 Tbsp Ancho chili powder
                • - - OR
                • 2 Tbsp Mexican seasoning mix (see Notes)
                • 2 cups 2 Tbsp *Fresh tomatoes, diced
                • 1 qt Low-fat Monterey Jack cheese, shredded
                • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                100 Servings

                  Weight

                  • 4 lb Canned low-sodium corn, drained
                  • 2 lb *Fresh onions, chopped
                  • 3 lb *Fresh green bell peppers, chopped
                  • 4 lb Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 4 lb Dry black beans, cooked (see Notes)
                  • ¼ cup Chili powder
                  • ¼ cup Cumin
                  • 2 Tbsp 2 tsp Onion powder
                  • 2 Tbsp 2 tsp Paprika
                  • ¼ cup Ancho chili powder
                  • - - OR
                  • ¼ cup Mexican seasoning mix (see Notes)
                  • 2 lb *Fresh tomatoes, diced
                  • 2 lb Low-fat Monterey Jack cheese, shredded
                  • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                  Measure

                  • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                  • 2 cups *Fresh onions, chopped
                  • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                  • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 1 qt 3 cups Dry black beans, cooked (see Notes)
                  • ¼ cup Chili powder
                  • ¼ cup Cumin
                  • 2 Tbsp 2 tsp Onion powder
                  • 2 Tbsp 2 tsp Paprika
                  • ¼ cup Ancho chili powder
                  • - - OR
                  • ¼ cup Mexican seasoning mix (see Notes)
                  • 1 qt ¼ cup *Fresh tomatoes, diced
                  • 2 qt Low-fat Monterey Jack cheese, shredded
                  • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weights

                    • 2 lb Canned low-sodium corn, drained
                    • 1 lb *Fresh onions, chopped
                    • 1 lb 8 oz *Fresh green bell peppers, chopped
                    • 2 lb Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 2 lb Dry black beans, cooked (see Notes)
                    • 2 Tbsp Chili powder
                    • 2 Tbsp Cumin
                    • 1 Tbsp 1 tsp Onion powder
                    • 1 Tbsp 1 tsp Paprika
                    • 2 Tbsp Ancho chili powder
                    • - - OR
                    • 2 Tbsp Mexican seasoning mix (see Notes)
                    • 1 lb *Fresh tomatoes, diced
                    • 1 lb Low-fat Monterey Jack cheese, shredded
                    • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                    Measure

                    • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                    • 1 cup *Fresh onions, chopped
                    • 3⅓ cups *Fresh green bell peppers, chopped
                    • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 3½ cups Dry black beans, cooked (see Notes)
                    • 2 Tbsp Chili powder
                    • 2 Tbsp Cumin
                    • 1 Tbsp 1 tsp Onion powder
                    • 1 Tbsp 1 tsp Paprika
                    • 2 Tbsp Ancho chili powder
                    • - - OR
                    • 2 Tbsp Mexican seasoning mix (see Notes)
                    • 2 cups 2 Tbsp *Fresh tomatoes, diced
                    • 1 qt Low-fat Monterey Jack cheese, shredded
                    • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                    100 Servings

                      Weight

                      • 4 lb Canned low-sodium corn, drained
                      • 2 lb *Fresh onions, chopped
                      • 3 lb *Fresh green bell peppers, chopped
                      • 4 lb Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 4 lb Dry black beans, cooked (see Notes)
                      • ¼ cup Chili powder
                      • ¼ cup Cumin
                      • 2 Tbsp 2 tsp Onion powder
                      • 2 Tbsp 2 tsp Paprika
                      • ¼ cup Ancho chili powder
                      • - - OR
                      • ¼ cup Mexican seasoning mix (see Notes)
                      • 2 lb *Fresh tomatoes, diced
                      • 2 lb Low-fat Monterey Jack cheese, shredded
                      • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                      Measure

                      • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                      • 2 cups *Fresh onions, chopped
                      • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                      • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 1 qt 3 cups Dry black beans, cooked (see Notes)
                      • ¼ cup Chili powder
                      • ¼ cup Cumin
                      • 2 Tbsp 2 tsp Onion powder
                      • 2 Tbsp 2 tsp Paprika
                      • ¼ cup Ancho chili powder
                      • - - OR
                      • ¼ cup Mexican seasoning mix (see Notes)
                      • 1 qt ¼ cup *Fresh tomatoes, diced
                      • 2 qt Low-fat Monterey Jack cheese, shredded
                      • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)

                      Quantity
                       

                      50 Servings

                        Weights

                        • 2 lb Canned low-sodium corn, drained
                        • 1 lb *Fresh onions, chopped
                        • 1 lb 8 oz *Fresh green bell peppers, chopped
                        • 2 lb Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 2 lb Dry black beans, cooked (see Notes)
                        • 2 Tbsp Chili powder
                        • 2 Tbsp Cumin
                        • 1 Tbsp 1 tsp Onion powder
                        • 1 Tbsp 1 tsp Paprika
                        • 2 Tbsp Ancho chili powder
                        • - - OR
                        • 2 Tbsp Mexican seasoning mix (see Notes)
                        • 1 lb *Fresh tomatoes, diced
                        • 1 lb Low-fat Monterey Jack cheese, shredded
                        • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                        Measure

                        • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                        • 1 cup *Fresh onions, chopped
                        • 3⅓ cups *Fresh green bell peppers, chopped
                        • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 3½ cups Dry black beans, cooked (see Notes)
                        • 2 Tbsp Chili powder
                        • 2 Tbsp Cumin
                        • 1 Tbsp 1 tsp Onion powder
                        • 1 Tbsp 1 tsp Paprika
                        • 2 Tbsp Ancho chili powder
                        • - - OR
                        • 2 Tbsp Mexican seasoning mix (see Notes)
                        • 2 cups 2 Tbsp *Fresh tomatoes, diced
                        • 1 qt Low-fat Monterey Jack cheese, shredded
                        • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                        100 Servings

                          Weight

                          • 4 lb Canned low-sodium corn, drained
                          • 2 lb *Fresh onions, chopped
                          • 3 lb *Fresh green bell peppers, chopped
                          • 4 lb Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 4 lb Dry black beans, cooked (see Notes)
                          • ¼ cup Chili powder
                          • ¼ cup Cumin
                          • 2 Tbsp 2 tsp Onion powder
                          • 2 Tbsp 2 tsp Paprika
                          • ¼ cup Ancho chili powder
                          • - - OR
                          • ¼ cup Mexican seasoning mix (see Notes)
                          • 2 lb *Fresh tomatoes, diced
                          • 2 lb Low-fat Monterey Jack cheese, shredded
                          • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                          Measure

                          • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                          • 2 cups *Fresh onions, chopped
                          • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                          • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 1 qt 3 cups Dry black beans, cooked (see Notes)
                          • ¼ cup Chili powder
                          • ¼ cup Cumin
                          • 2 Tbsp 2 tsp Onion powder
                          • 2 Tbsp 2 tsp Paprika
                          • ¼ cup Ancho chili powder
                          • - - OR
                          • ¼ cup Mexican seasoning mix (see Notes)
                          • 1 qt ¼ cup *Fresh tomatoes, diced
                          • 2 qt Low-fat Monterey Jack cheese, shredded
                          • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weights

                            • 2 lb Canned low-sodium corn, drained
                            • 1 lb *Fresh onions, chopped
                            • 1 lb 8 oz *Fresh green bell peppers, chopped
                            • 2 lb Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 2 lb Dry black beans, cooked (see Notes)
                            • 2 Tbsp Chili powder
                            • 2 Tbsp Cumin
                            • 1 Tbsp 1 tsp Onion powder
                            • 1 Tbsp 1 tsp Paprika
                            • 2 Tbsp Ancho chili powder
                            • - - OR
                            • 2 Tbsp Mexican seasoning mix (see Notes)
                            • 1 lb *Fresh tomatoes, diced
                            • 1 lb Low-fat Monterey Jack cheese, shredded
                            • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                            Measure

                            • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                            • 1 cup *Fresh onions, chopped
                            • 3⅓ cups *Fresh green bell peppers, chopped
                            • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 3½ cups Dry black beans, cooked (see Notes)
                            • 2 Tbsp Chili powder
                            • 2 Tbsp Cumin
                            • 1 Tbsp 1 tsp Onion powder
                            • 1 Tbsp 1 tsp Paprika
                            • 2 Tbsp Ancho chili powder
                            • - - OR
                            • 2 Tbsp Mexican seasoning mix (see Notes)
                            • 2 cups 2 Tbsp *Fresh tomatoes, diced
                            • 1 qt Low-fat Monterey Jack cheese, shredded
                            • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                            100 Servings

                              Weight

                              • 4 lb Canned low-sodium corn, drained
                              • 2 lb *Fresh onions, chopped
                              • 3 lb *Fresh green bell peppers, chopped
                              • 4 lb Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 4 lb Dry black beans, cooked (see Notes)
                              • ¼ cup Chili powder
                              • ¼ cup Cumin
                              • 2 Tbsp 2 tsp Onion powder
                              • 2 Tbsp 2 tsp Paprika
                              • ¼ cup Ancho chili powder
                              • - - OR
                              • ¼ cup Mexican seasoning mix (see Notes)
                              • 2 lb *Fresh tomatoes, diced
                              • 2 lb Low-fat Monterey Jack cheese, shredded
                              • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                              Measure

                              • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                              • 2 cups *Fresh onions, chopped
                              • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                              • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 1 qt 3 cups Dry black beans, cooked (see Notes)
                              • ¼ cup Chili powder
                              • ¼ cup Cumin
                              • 2 Tbsp 2 tsp Onion powder
                              • 2 Tbsp 2 tsp Paprika
                              • ¼ cup Ancho chili powder
                              • - - OR
                              • ¼ cup Mexican seasoning mix (see Notes)
                              • 1 qt ¼ cup *Fresh tomatoes, diced
                              • 2 qt Low-fat Monterey Jack cheese, shredded
                              • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)

                              Quantity
                               

                              50 Servings

                                Weights

                                • 2 lb Canned low-sodium corn, drained
                                • 1 lb *Fresh onions, chopped
                                • 1 lb 8 oz *Fresh green bell peppers, chopped
                                • 2 lb Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 2 lb Dry black beans, cooked (see Notes)
                                • 2 Tbsp Chili powder
                                • 2 Tbsp Cumin
                                • 1 Tbsp 1 tsp Onion powder
                                • 1 Tbsp 1 tsp Paprika
                                • 2 Tbsp Ancho chili powder
                                • - - OR
                                • 2 Tbsp Mexican seasoning mix (see Notes)
                                • 1 lb *Fresh tomatoes, diced
                                • 1 lb Low-fat Monterey Jack cheese, shredded
                                • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                                Measure

                                • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                                • 1 cup *Fresh onions, chopped
                                • 3⅓ cups *Fresh green bell peppers, chopped
                                • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 3½ cups Dry black beans, cooked (see Notes)
                                • 2 Tbsp Chili powder
                                • 2 Tbsp Cumin
                                • 1 Tbsp 1 tsp Onion powder
                                • 1 Tbsp 1 tsp Paprika
                                • 2 Tbsp Ancho chili powder
                                • - - OR
                                • 2 Tbsp Mexican seasoning mix (see Notes)
                                • 2 cups 2 Tbsp *Fresh tomatoes, diced
                                • 1 qt Low-fat Monterey Jack cheese, shredded
                                • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                                100 Servings

                                  Weight

                                  • 4 lb Canned low-sodium corn, drained
                                  • 2 lb *Fresh onions, chopped
                                  • 3 lb *Fresh green bell peppers, chopped
                                  • 4 lb Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 4 lb Dry black beans, cooked (see Notes)
                                  • ¼ cup Chili powder
                                  • ¼ cup Cumin
                                  • 2 Tbsp 2 tsp Onion powder
                                  • 2 Tbsp 2 tsp Paprika
                                  • ¼ cup Ancho chili powder
                                  • - - OR
                                  • ¼ cup Mexican seasoning mix (see Notes)
                                  • 2 lb *Fresh tomatoes, diced
                                  • 2 lb Low-fat Monterey Jack cheese, shredded
                                  • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                                  Measure

                                  • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                                  • 2 cups *Fresh onions, chopped
                                  • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                                  • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 1 qt 3 cups Dry black beans, cooked (see Notes)
                                  • ¼ cup Chili powder
                                  • ¼ cup Cumin
                                  • 2 Tbsp 2 tsp Onion powder
                                  • 2 Tbsp 2 tsp Paprika
                                  • ¼ cup Ancho chili powder
                                  • - - OR
                                  • ¼ cup Mexican seasoning mix (see Notes)
                                  • 1 qt ¼ cup *Fresh tomatoes, diced
                                  • 2 qt Low-fat Monterey Jack cheese, shredded
                                  • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weights

                                    • 2 lb Canned low-sodium corn, drained
                                    • 1 lb *Fresh onions, chopped
                                    • 1 lb 8 oz *Fresh green bell peppers, chopped
                                    • 2 lb Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 2 lb Dry black beans, cooked (see Notes)
                                    • 2 Tbsp Chili powder
                                    • 2 Tbsp Cumin
                                    • 1 Tbsp 1 tsp Onion powder
                                    • 1 Tbsp 1 tsp Paprika
                                    • 2 Tbsp Ancho chili powder
                                    • - - OR
                                    • 2 Tbsp Mexican seasoning mix (see Notes)
                                    • 1 lb *Fresh tomatoes, diced
                                    • 1 lb Low-fat Monterey Jack cheese, shredded
                                    • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                                    Measure

                                    • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                                    • 1 cup *Fresh onions, chopped
                                    • 3⅓ cups *Fresh green bell peppers, chopped
                                    • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 3½ cups Dry black beans, cooked (see Notes)
                                    • 2 Tbsp Chili powder
                                    • 2 Tbsp Cumin
                                    • 1 Tbsp 1 tsp Onion powder
                                    • 1 Tbsp 1 tsp Paprika
                                    • 2 Tbsp Ancho chili powder
                                    • - - OR
                                    • 2 Tbsp Mexican seasoning mix (see Notes)
                                    • 2 cups 2 Tbsp *Fresh tomatoes, diced
                                    • 1 qt Low-fat Monterey Jack cheese, shredded
                                    • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                                    100 Servings

                                      Weight

                                      • 4 lb Canned low-sodium corn, drained
                                      • 2 lb *Fresh onions, chopped
                                      • 3 lb *Fresh green bell peppers, chopped
                                      • 4 lb Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 4 lb Dry black beans, cooked (see Notes)
                                      • ¼ cup Chili powder
                                      • ¼ cup Cumin
                                      • 2 Tbsp 2 tsp Onion powder
                                      • 2 Tbsp 2 tsp Paprika
                                      • ¼ cup Ancho chili powder
                                      • - - OR
                                      • ¼ cup Mexican seasoning mix (see Notes)
                                      • 2 lb *Fresh tomatoes, diced
                                      • 2 lb Low-fat Monterey Jack cheese, shredded
                                      • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                                      Measure

                                      • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                                      • 2 cups *Fresh onions, chopped
                                      • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                                      • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 1 qt 3 cups Dry black beans, cooked (see Notes)
                                      • ¼ cup Chili powder
                                      • ¼ cup Cumin
                                      • 2 Tbsp 2 tsp Onion powder
                                      • 2 Tbsp 2 tsp Paprika
                                      • ¼ cup Ancho chili powder
                                      • - - OR
                                      • ¼ cup Mexican seasoning mix (see Notes)
                                      • 1 qt ¼ cup *Fresh tomatoes, diced
                                      • 2 qt Low-fat Monterey Jack cheese, shredded
                                      • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)

                                      Quantity
                                       

                                      50 Servings

                                        Weights

                                        • 2 lb Canned low-sodium corn, drained
                                        • 1 lb *Fresh onions, chopped
                                        • 1 lb 8 oz *Fresh green bell peppers, chopped
                                        • 2 lb Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 2 lb Dry black beans, cooked (see Notes)
                                        • 2 Tbsp Chili powder
                                        • 2 Tbsp Cumin
                                        • 1 Tbsp 1 tsp Onion powder
                                        • 1 Tbsp 1 tsp Paprika
                                        • 2 Tbsp Ancho chili powder
                                        • - - OR
                                        • 2 Tbsp Mexican seasoning mix (see Notes)
                                        • 1 lb *Fresh tomatoes, diced
                                        • 1 lb Low-fat Monterey Jack cheese, shredded
                                        • 4 lb 11 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                                        Measure

                                        • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                                        • 1 cup *Fresh onions, chopped
                                        • 3⅓ cups *Fresh green bell peppers, chopped
                                        • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 3½ cups Dry black beans, cooked (see Notes)
                                        • 2 Tbsp Chili powder
                                        • 2 Tbsp Cumin
                                        • 1 Tbsp 1 tsp Onion powder
                                        • 1 Tbsp 1 tsp Paprika
                                        • 2 Tbsp Ancho chili powder
                                        • - - OR
                                        • 2 Tbsp Mexican seasoning mix (see Notes)
                                        • 2 cups 2 Tbsp *Fresh tomatoes, diced
                                        • 1 qt Low-fat Monterey Jack cheese, shredded
                                        • 50 each Whole-grain tortillas, 8′′ (1.5 oz each)

                                        100 Servings

                                          Weight

                                          • 4 lb Canned low-sodium corn, drained
                                          • 2 lb *Fresh onions, chopped
                                          • 3 lb *Fresh green bell peppers, chopped
                                          • 4 lb Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 4 lb Dry black beans, cooked (see Notes)
                                          • ¼ cup Chili powder
                                          • ¼ cup Cumin
                                          • 2 Tbsp 2 tsp Onion powder
                                          • 2 Tbsp 2 tsp Paprika
                                          • ¼ cup Ancho chili powder
                                          • - - OR
                                          • ¼ cup Mexican seasoning mix (see Notes)
                                          • 2 lb *Fresh tomatoes, diced
                                          • 2 lb Low-fat Monterey Jack cheese, shredded
                                          • 9 lb 6 oz Whole-grain tortillas, 8′′ (1.5 oz each)

                                          Measure

                                          • 2 qt 1 cup (approx. 1 No. 10 can) Canned low-sodium corn, drained
                                          • 2 cups *Fresh onions, chopped
                                          • 1 qt 2⅔ cups *Fresh green bell peppers, chopped
                                          • 1 qt 3 cups (approx. 1 No. 10 can) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 1 qt 3 cups Dry black beans, cooked (see Notes)
                                          • ¼ cup Chili powder
                                          • ¼ cup Cumin
                                          • 2 Tbsp 2 tsp Onion powder
                                          • 2 Tbsp 2 tsp Paprika
                                          • ¼ cup Ancho chili powder
                                          • - - OR
                                          • ¼ cup Mexican seasoning mix (see Notes)
                                          • 1 qt ¼ cup *Fresh tomatoes, diced
                                          • 2 qt Low-fat Monterey Jack cheese, shredded
                                          • 100 each Whole-grain tortillas, 8′′ (1.5 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • In a medium stock pot, add corn, onions, peppers, and black beans. Sauté uncovered over medium–high heat for 2 minutes.
                                          • Add chili powder, cumin, onion powder, paprika, and ancho chili powder. Stir to combine spices well. Heat uncovered over medium–high heat for 2 minutes, stirring frequently. Remove from heat.
                                            Set corn mixture aside for step 4.
                                          • Critical Control Point: Heat to 135 °F or higher.
                                          • Combine corn mixture, tomatoes, and cheese in a large bowl. Toss well. Set aside for step 6.
                                          • Place tortillas on a sheet pan (18′′ x 26′′ x 1′′).
                                            For 50 servings, use 4 pans (13 tortillas on 3 pans and 11 tortillas on 1 pan).
                                            For 100 servings, use 8 pans (13 tortillas on 7 pans and9 tortillas on 1 pan).
                                          • Using a 4 fl oz spoodle, portion 1⁄3 cup 2½ tsp (about 2¾ oz) corn and tomato mixture on right side of each tortilla. Fold left side of each tortilla over mixture, and press down gently.
                                          • Critical Control Point: Hold for hot service for 135 °F or higher.
                                          • Serve 1 quesadilla.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Vegetable Quesadilla USDA Recipe for Schools
                                          Amount Per Serving 1 quesadilla
                                          Calories 195 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 2g13%
                                          Cholesterol 6mg2%
                                          Sodium 399mg17%
                                          Potassium 153mg4%
                                          Total Carbohydrates 30g10%
                                          Dietary Fiber 5g21%
                                          Total Sugars 2g2%
                                          Protein 8g16%
                                          Vitamin D 1IU7%
                                          Calcium 80mg8%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onion: 1 lb 4 oz

                                          Green bell peppers: 1 lb 14 oz

                                          Tomatoes: 1 lb 4 oz

                                          100 Servings:

                                          Mature onion: 2 lb 8 oz

                                          Green bell peppers: 3 lb 12 oz

                                          Tomatoes: 2 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Mexican Seasoning Mix 3⁄4 Cup (About 4 1⁄2 oz)
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
                                          How to Cook Dry Beans
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1 3⁄4 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 1 3⁄4 qt water for every 1 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 4 hours.
                                          1 lb dry black beans = about 2 1⁄4 cups dry or 4 1⁄2 cups cooked beans.
                                          Yield / Volume
                                          50 Servings:

                                          About 9 lb 2 oz

                                          About 1 gal 2¼ cups/50 quesadillas

                                          100 Servings:

                                          About 18 lb 4 oz

                                          About 2 gal 1 qt ½ cup/100 quesadillas