Fiesta Wrap USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This delicious main dish features a quinoa and black bean filling seasoned with cumin, chili powder, lime juice, and a medley of shredded carrots, red peppers, red onion, and reduced-fat cheddar cheese.
NSLP/SBP CREDITING INFORMATION
1 wrap provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate and 1 oz equivalent grains.
OR
Legume as Vegetable: ¼ cup legume vegetable and 1 oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
4 from 4 votes

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Instructions
 

  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  • Combine quinoa and water in a covered stock pot and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked. Fluff. Set aside.
  • Place half of the black beans in a large bowl and lightly hand mash, using gloved hands. Some beans should remain whole.
    For 50 servings, mash to yield about 3 qt 1 cup.
    For 100 servings, mash to yield about 1 gal 2½ qt.
  • Filling:
    Combine quinoa, mashed beans, carrots, cheese, red peppers, onions, chili powder, cumin, lime juice, and salt. Mix thoroughly.
  • Using a No. 8 scoop (½ cup), spread filling on bottom third of tortilla. Roll in the form of a burrito and seal. If preferred, spread filling on half the tortilla and fold in half like a taco.
  • Brush filled wraps lightly with oil and place seam side down on sheet pan (18” x 26” x 1”).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake until golden brown:
    Conventional oven: 325 °F for 15 minutes.
    Convection oven: 300 °F for 10 minutes.
    Critical Control Point: Heat to 135 °F for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • If desired, serve with fresh diced tomatoes, corn salsa, lettuce, and/or salsa.
  • Serve 1 wrap.

Nutrition INFORMATION

Fiesta Wrap USDA Recipe for Schools
Amount Per Serving
 
1 wrap
Calories
175.48
Total Fat
 
5.07
g
8
%
Saturated Fat
 
0.63
g
4
%
Cholesterol
 
1.91
mg
1
%
Sodium
 
346.18
mg
15
%
Total Carbohydrate
 
26.93
g
9
%
Dietary Fiber
 
5.16
g
22
%
Protein
 
6.86
g
14
%
Vitamin A
 
1465.09
IU
29
%
Vitamin C
 
11.98
mg
15
%
Calcium
 
61.64
mg
6
%
Iron
 
2.05
mg
11
%
N/A=data not available
*Marketing Guide
50 Servings:
Dry black beans: 1 lb 12 oz
Carrots: 13¼ oz
Red bell peppers: 13¾ oz
Red onions: 12½ oz
100 Servings:
Dry black beans: 3 lb 8 oz
Carrots: 1 lb 10½ oz
Red bell peppers: 1 lb 11½ oz
Red onions: 1 lb 9 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 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume
50 Servings:
About 12 lb (filling)
About 1 gal 2 qt (filling)/50 wraps
100 Servings:
About 23 lb 8 oz (filling)
About 3 gal (filling)/100 wraps