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. ORLegume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5 oz equivalent grains.
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.
Vegetable Quesadilla USDA Recipe for Schools
Amount Per Serving 1 quesadilla
Calories 195Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 2g13%
Total Carbohydrates 30g10%
Dietary Fiber 5g21%
Total Sugars 2g2%
Vitamin D 1IU7%
Mature onion: 1 lb 4 oz
Green bell peppers: 1 lb 14 oz
Tomatoes: 1 lb 4 oz
Mature onion: 2 lb 8 oz
Green bell peppers: 3 lb 12 oz
Tomatoes: 2 lb 8 oz
*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 BeansSpecial tip for preparing dry beans:SOAKING BEANSOVERNIGHT 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 BEANSOnce 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.ORChill 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.