Fiesta Wrap USDA Recipe for Schools

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.
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Ingredients
 

50 Servings

    Weight

    • 13 oz Quinoa, dry
    • - - Water
    • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
    • 11 oz *Fresh carrots, shredded
    • 6 oz Reduced-fat white cheddar cheese, shredded
    • 11 oz *Fresh red bell peppers, diced
    • 11 oz *Fresh red onions, diced
    • - - Chili powder
    • - - Ground cumin
    • - - Lime juice
    • - - Salt
    • - - Whole-wheat tortillas, 6" (0.9 oz each)
    • - - Vegetable oil

    Measure

    • 2 cups Quinoa, dry
    • 1 qt Water
    • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 gal *Dry black beans, cooked
    • 2⅔ cups Fresh carrots, shredded
    • 2 cups Reduced-fat white cheddar cheese, shredded
    • 2 cups Fresh red bell peppers, diced
    • 2 cups Fresh red onions, diced
    • 2 Tbsp Chili powder
    • 3 Tbsp Ground cumin
    • 3 Tbsp Lime juice
    • 2 tsp Salt
    • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
    • ½ cup Vegetable oil

    100 Servings

      Weight

      • 1 lb 10 oz Quinoa, dry
      • - - Water
      • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
      • 1 lb 6 oz *Fresh carrots, shredded
      • 12 oz Reduced-fat white cheddar cheese, shredded
      • 1 lb 6 oz *Fresh red bell peppers, diced
      • 1 lb 6 oz *Fresh red onions, diced
      • - - Chili powder
      • - - Ground cumin
      • - - Lime juice
      • - - Salt
      • - - Whole-wheat tortillas, 6" (0.9 oz each)
      • - - Vegetable oil

      Measure

      • 1 qt Quinoa, dry
      • 2 qt Water
      • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 gal *Dry black beans, cooked (See Notes Section)
      • 1 qt 1⅓ cups *Fresh carrots, shredded
      • 1 qt Reduced-fat white cheddar cheese, shredded
      • 1 qt *Fresh red bell peppers, diced
      • 1 qt *Fresh red onions, diced
      • ¼ cup Chili powder
      • ¼ cup 2 Tbsp Ground cumin
      • ¼ cup 2 Tbsp Lime juice
      • 1 Tbsp 1 tsp Salt
      • 100 each Whole wheat tortillas, 6" (0.9 oz each)
      • 1 cup Vegetable oil

      Quantity
       

      50 Servings

        Weight

        • 13 oz Quinoa, dry
        • - - Water
        • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
        • 11 oz *Fresh carrots, shredded
        • 6 oz Reduced-fat white cheddar cheese, shredded
        • 11 oz *Fresh red bell peppers, diced
        • 11 oz *Fresh red onions, diced
        • - - Chili powder
        • - - Ground cumin
        • - - Lime juice
        • - - Salt
        • - - Whole-wheat tortillas, 6" (0.9 oz each)
        • - - Vegetable oil

        Measure

        • 2 cups Quinoa, dry
        • 1 qt Water
        • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 gal *Dry black beans, cooked
        • 2⅔ cups Fresh carrots, shredded
        • 2 cups Reduced-fat white cheddar cheese, shredded
        • 2 cups Fresh red bell peppers, diced
        • 2 cups Fresh red onions, diced
        • 2 Tbsp Chili powder
        • 3 Tbsp Ground cumin
        • 3 Tbsp Lime juice
        • 2 tsp Salt
        • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
        • ½ cup Vegetable oil

        100 Servings

          Weight

          • 1 lb 10 oz Quinoa, dry
          • - - Water
          • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
          • 1 lb 6 oz *Fresh carrots, shredded
          • 12 oz Reduced-fat white cheddar cheese, shredded
          • 1 lb 6 oz *Fresh red bell peppers, diced
          • 1 lb 6 oz *Fresh red onions, diced
          • - - Chili powder
          • - - Ground cumin
          • - - Lime juice
          • - - Salt
          • - - Whole-wheat tortillas, 6" (0.9 oz each)
          • - - Vegetable oil

          Measure

          • 1 qt Quinoa, dry
          • 2 qt Water
          • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 gal *Dry black beans, cooked (See Notes Section)
          • 1 qt 1⅓ cups *Fresh carrots, shredded
          • 1 qt Reduced-fat white cheddar cheese, shredded
          • 1 qt *Fresh red bell peppers, diced
          • 1 qt *Fresh red onions, diced
          • ¼ cup Chili powder
          • ¼ cup 2 Tbsp Ground cumin
          • ¼ cup 2 Tbsp Lime juice
          • 1 Tbsp 1 tsp Salt
          • 100 each Whole wheat tortillas, 6" (0.9 oz each)
          • 1 cup Vegetable oil

          Ingredients
           

          50 Servings

            Weight

            • 13 oz Quinoa, dry
            • - - Water
            • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
            • 11 oz *Fresh carrots, shredded
            • 6 oz Reduced-fat white cheddar cheese, shredded
            • 11 oz *Fresh red bell peppers, diced
            • 11 oz *Fresh red onions, diced
            • - - Chili powder
            • - - Ground cumin
            • - - Lime juice
            • - - Salt
            • - - Whole-wheat tortillas, 6" (0.9 oz each)
            • - - Vegetable oil

            Measure

            • 2 cups Quinoa, dry
            • 1 qt Water
            • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1 gal *Dry black beans, cooked
            • 2⅔ cups Fresh carrots, shredded
            • 2 cups Reduced-fat white cheddar cheese, shredded
            • 2 cups Fresh red bell peppers, diced
            • 2 cups Fresh red onions, diced
            • 2 Tbsp Chili powder
            • 3 Tbsp Ground cumin
            • 3 Tbsp Lime juice
            • 2 tsp Salt
            • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
            • ½ cup Vegetable oil

            100 Servings

              Weight

              • 1 lb 10 oz Quinoa, dry
              • - - Water
              • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
              • 1 lb 6 oz *Fresh carrots, shredded
              • 12 oz Reduced-fat white cheddar cheese, shredded
              • 1 lb 6 oz *Fresh red bell peppers, diced
              • 1 lb 6 oz *Fresh red onions, diced
              • - - Chili powder
              • - - Ground cumin
              • - - Lime juice
              • - - Salt
              • - - Whole-wheat tortillas, 6" (0.9 oz each)
              • - - Vegetable oil

              Measure

              • 1 qt Quinoa, dry
              • 2 qt Water
              • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 2 gal *Dry black beans, cooked (See Notes Section)
              • 1 qt 1⅓ cups *Fresh carrots, shredded
              • 1 qt Reduced-fat white cheddar cheese, shredded
              • 1 qt *Fresh red bell peppers, diced
              • 1 qt *Fresh red onions, diced
              • ¼ cup Chili powder
              • ¼ cup 2 Tbsp Ground cumin
              • ¼ cup 2 Tbsp Lime juice
              • 1 Tbsp 1 tsp Salt
              • 100 each Whole wheat tortillas, 6" (0.9 oz each)
              • 1 cup Vegetable oil

              Quantity
               

              50 Servings

                Weight

                • 13 oz Quinoa, dry
                • - - Water
                • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                • 11 oz *Fresh carrots, shredded
                • 6 oz Reduced-fat white cheddar cheese, shredded
                • 11 oz *Fresh red bell peppers, diced
                • 11 oz *Fresh red onions, diced
                • - - Chili powder
                • - - Ground cumin
                • - - Lime juice
                • - - Salt
                • - - Whole-wheat tortillas, 6" (0.9 oz each)
                • - - Vegetable oil

                Measure

                • 2 cups Quinoa, dry
                • 1 qt Water
                • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1 gal *Dry black beans, cooked
                • 2⅔ cups Fresh carrots, shredded
                • 2 cups Reduced-fat white cheddar cheese, shredded
                • 2 cups Fresh red bell peppers, diced
                • 2 cups Fresh red onions, diced
                • 2 Tbsp Chili powder
                • 3 Tbsp Ground cumin
                • 3 Tbsp Lime juice
                • 2 tsp Salt
                • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                • ½ cup Vegetable oil

                100 Servings

                  Weight

                  • 1 lb 10 oz Quinoa, dry
                  • - - Water
                  • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                  • 1 lb 6 oz *Fresh carrots, shredded
                  • 12 oz Reduced-fat white cheddar cheese, shredded
                  • 1 lb 6 oz *Fresh red bell peppers, diced
                  • 1 lb 6 oz *Fresh red onions, diced
                  • - - Chili powder
                  • - - Ground cumin
                  • - - Lime juice
                  • - - Salt
                  • - - Whole-wheat tortillas, 6" (0.9 oz each)
                  • - - Vegetable oil

                  Measure

                  • 1 qt Quinoa, dry
                  • 2 qt Water
                  • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 2 gal *Dry black beans, cooked (See Notes Section)
                  • 1 qt 1⅓ cups *Fresh carrots, shredded
                  • 1 qt Reduced-fat white cheddar cheese, shredded
                  • 1 qt *Fresh red bell peppers, diced
                  • 1 qt *Fresh red onions, diced
                  • ¼ cup Chili powder
                  • ¼ cup 2 Tbsp Ground cumin
                  • ¼ cup 2 Tbsp Lime juice
                  • 1 Tbsp 1 tsp Salt
                  • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                  • 1 cup Vegetable oil

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 13 oz Quinoa, dry
                    • - - Water
                    • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                    • 11 oz *Fresh carrots, shredded
                    • 6 oz Reduced-fat white cheddar cheese, shredded
                    • 11 oz *Fresh red bell peppers, diced
                    • 11 oz *Fresh red onions, diced
                    • - - Chili powder
                    • - - Ground cumin
                    • - - Lime juice
                    • - - Salt
                    • - - Whole-wheat tortillas, 6" (0.9 oz each)
                    • - - Vegetable oil

                    Measure

                    • 2 cups Quinoa, dry
                    • 1 qt Water
                    • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1 gal *Dry black beans, cooked
                    • 2⅔ cups Fresh carrots, shredded
                    • 2 cups Reduced-fat white cheddar cheese, shredded
                    • 2 cups Fresh red bell peppers, diced
                    • 2 cups Fresh red onions, diced
                    • 2 Tbsp Chili powder
                    • 3 Tbsp Ground cumin
                    • 3 Tbsp Lime juice
                    • 2 tsp Salt
                    • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                    • ½ cup Vegetable oil

                    100 Servings

                      Weight

                      • 1 lb 10 oz Quinoa, dry
                      • - - Water
                      • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                      • 1 lb 6 oz *Fresh carrots, shredded
                      • 12 oz Reduced-fat white cheddar cheese, shredded
                      • 1 lb 6 oz *Fresh red bell peppers, diced
                      • 1 lb 6 oz *Fresh red onions, diced
                      • - - Chili powder
                      • - - Ground cumin
                      • - - Lime juice
                      • - - Salt
                      • - - Whole-wheat tortillas, 6" (0.9 oz each)
                      • - - Vegetable oil

                      Measure

                      • 1 qt Quinoa, dry
                      • 2 qt Water
                      • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 2 gal *Dry black beans, cooked (See Notes Section)
                      • 1 qt 1⅓ cups *Fresh carrots, shredded
                      • 1 qt Reduced-fat white cheddar cheese, shredded
                      • 1 qt *Fresh red bell peppers, diced
                      • 1 qt *Fresh red onions, diced
                      • ¼ cup Chili powder
                      • ¼ cup 2 Tbsp Ground cumin
                      • ¼ cup 2 Tbsp Lime juice
                      • 1 Tbsp 1 tsp Salt
                      • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                      • 1 cup Vegetable oil

                      Quantity
                       

                      50 Servings

                        Weight

                        • 13 oz Quinoa, dry
                        • - - Water
                        • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                        • 11 oz *Fresh carrots, shredded
                        • 6 oz Reduced-fat white cheddar cheese, shredded
                        • 11 oz *Fresh red bell peppers, diced
                        • 11 oz *Fresh red onions, diced
                        • - - Chili powder
                        • - - Ground cumin
                        • - - Lime juice
                        • - - Salt
                        • - - Whole-wheat tortillas, 6" (0.9 oz each)
                        • - - Vegetable oil

                        Measure

                        • 2 cups Quinoa, dry
                        • 1 qt Water
                        • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1 gal *Dry black beans, cooked
                        • 2⅔ cups Fresh carrots, shredded
                        • 2 cups Reduced-fat white cheddar cheese, shredded
                        • 2 cups Fresh red bell peppers, diced
                        • 2 cups Fresh red onions, diced
                        • 2 Tbsp Chili powder
                        • 3 Tbsp Ground cumin
                        • 3 Tbsp Lime juice
                        • 2 tsp Salt
                        • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                        • ½ cup Vegetable oil

                        100 Servings

                          Weight

                          • 1 lb 10 oz Quinoa, dry
                          • - - Water
                          • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                          • 1 lb 6 oz *Fresh carrots, shredded
                          • 12 oz Reduced-fat white cheddar cheese, shredded
                          • 1 lb 6 oz *Fresh red bell peppers, diced
                          • 1 lb 6 oz *Fresh red onions, diced
                          • - - Chili powder
                          • - - Ground cumin
                          • - - Lime juice
                          • - - Salt
                          • - - Whole-wheat tortillas, 6" (0.9 oz each)
                          • - - Vegetable oil

                          Measure

                          • 1 qt Quinoa, dry
                          • 2 qt Water
                          • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 2 gal *Dry black beans, cooked (See Notes Section)
                          • 1 qt 1⅓ cups *Fresh carrots, shredded
                          • 1 qt Reduced-fat white cheddar cheese, shredded
                          • 1 qt *Fresh red bell peppers, diced
                          • 1 qt *Fresh red onions, diced
                          • ¼ cup Chili powder
                          • ¼ cup 2 Tbsp Ground cumin
                          • ¼ cup 2 Tbsp Lime juice
                          • 1 Tbsp 1 tsp Salt
                          • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                          • 1 cup Vegetable oil

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 13 oz Quinoa, dry
                            • - - Water
                            • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                            • 11 oz *Fresh carrots, shredded
                            • 6 oz Reduced-fat white cheddar cheese, shredded
                            • 11 oz *Fresh red bell peppers, diced
                            • 11 oz *Fresh red onions, diced
                            • - - Chili powder
                            • - - Ground cumin
                            • - - Lime juice
                            • - - Salt
                            • - - Whole-wheat tortillas, 6" (0.9 oz each)
                            • - - Vegetable oil

                            Measure

                            • 2 cups Quinoa, dry
                            • 1 qt Water
                            • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1 gal *Dry black beans, cooked
                            • 2⅔ cups Fresh carrots, shredded
                            • 2 cups Reduced-fat white cheddar cheese, shredded
                            • 2 cups Fresh red bell peppers, diced
                            • 2 cups Fresh red onions, diced
                            • 2 Tbsp Chili powder
                            • 3 Tbsp Ground cumin
                            • 3 Tbsp Lime juice
                            • 2 tsp Salt
                            • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                            • ½ cup Vegetable oil

                            100 Servings

                              Weight

                              • 1 lb 10 oz Quinoa, dry
                              • - - Water
                              • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                              • 1 lb 6 oz *Fresh carrots, shredded
                              • 12 oz Reduced-fat white cheddar cheese, shredded
                              • 1 lb 6 oz *Fresh red bell peppers, diced
                              • 1 lb 6 oz *Fresh red onions, diced
                              • - - Chili powder
                              • - - Ground cumin
                              • - - Lime juice
                              • - - Salt
                              • - - Whole-wheat tortillas, 6" (0.9 oz each)
                              • - - Vegetable oil

                              Measure

                              • 1 qt Quinoa, dry
                              • 2 qt Water
                              • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 2 gal *Dry black beans, cooked (See Notes Section)
                              • 1 qt 1⅓ cups *Fresh carrots, shredded
                              • 1 qt Reduced-fat white cheddar cheese, shredded
                              • 1 qt *Fresh red bell peppers, diced
                              • 1 qt *Fresh red onions, diced
                              • ¼ cup Chili powder
                              • ¼ cup 2 Tbsp Ground cumin
                              • ¼ cup 2 Tbsp Lime juice
                              • 1 Tbsp 1 tsp Salt
                              • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                              • 1 cup Vegetable oil

                              Quantity
                               

                              50 Servings

                                Weight

                                • 13 oz Quinoa, dry
                                • - - Water
                                • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                                • 11 oz *Fresh carrots, shredded
                                • 6 oz Reduced-fat white cheddar cheese, shredded
                                • 11 oz *Fresh red bell peppers, diced
                                • 11 oz *Fresh red onions, diced
                                • - - Chili powder
                                • - - Ground cumin
                                • - - Lime juice
                                • - - Salt
                                • - - Whole-wheat tortillas, 6" (0.9 oz each)
                                • - - Vegetable oil

                                Measure

                                • 2 cups Quinoa, dry
                                • 1 qt Water
                                • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1 gal *Dry black beans, cooked
                                • 2⅔ cups Fresh carrots, shredded
                                • 2 cups Reduced-fat white cheddar cheese, shredded
                                • 2 cups Fresh red bell peppers, diced
                                • 2 cups Fresh red onions, diced
                                • 2 Tbsp Chili powder
                                • 3 Tbsp Ground cumin
                                • 3 Tbsp Lime juice
                                • 2 tsp Salt
                                • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                                • ½ cup Vegetable oil

                                100 Servings

                                  Weight

                                  • 1 lb 10 oz Quinoa, dry
                                  • - - Water
                                  • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                  • 1 lb 6 oz *Fresh carrots, shredded
                                  • 12 oz Reduced-fat white cheddar cheese, shredded
                                  • 1 lb 6 oz *Fresh red bell peppers, diced
                                  • 1 lb 6 oz *Fresh red onions, diced
                                  • - - Chili powder
                                  • - - Ground cumin
                                  • - - Lime juice
                                  • - - Salt
                                  • - - Whole-wheat tortillas, 6" (0.9 oz each)
                                  • - - Vegetable oil

                                  Measure

                                  • 1 qt Quinoa, dry
                                  • 2 qt Water
                                  • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 2 gal *Dry black beans, cooked (See Notes Section)
                                  • 1 qt 1⅓ cups *Fresh carrots, shredded
                                  • 1 qt Reduced-fat white cheddar cheese, shredded
                                  • 1 qt *Fresh red bell peppers, diced
                                  • 1 qt *Fresh red onions, diced
                                  • ¼ cup Chili powder
                                  • ¼ cup 2 Tbsp Ground cumin
                                  • ¼ cup 2 Tbsp Lime juice
                                  • 1 Tbsp 1 tsp Salt
                                  • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                                  • 1 cup Vegetable oil

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 13 oz Quinoa, dry
                                    • - - Water
                                    • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                                    • 11 oz *Fresh carrots, shredded
                                    • 6 oz Reduced-fat white cheddar cheese, shredded
                                    • 11 oz *Fresh red bell peppers, diced
                                    • 11 oz *Fresh red onions, diced
                                    • - - Chili powder
                                    • - - Ground cumin
                                    • - - Lime juice
                                    • - - Salt
                                    • - - Whole-wheat tortillas, 6" (0.9 oz each)
                                    • - - Vegetable oil

                                    Measure

                                    • 2 cups Quinoa, dry
                                    • 1 qt Water
                                    • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1 gal *Dry black beans, cooked
                                    • 2⅔ cups Fresh carrots, shredded
                                    • 2 cups Reduced-fat white cheddar cheese, shredded
                                    • 2 cups Fresh red bell peppers, diced
                                    • 2 cups Fresh red onions, diced
                                    • 2 Tbsp Chili powder
                                    • 3 Tbsp Ground cumin
                                    • 3 Tbsp Lime juice
                                    • 2 tsp Salt
                                    • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                                    • ½ cup Vegetable oil

                                    100 Servings

                                      Weight

                                      • 1 lb 10 oz Quinoa, dry
                                      • - - Water
                                      • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                      • 1 lb 6 oz *Fresh carrots, shredded
                                      • 12 oz Reduced-fat white cheddar cheese, shredded
                                      • 1 lb 6 oz *Fresh red bell peppers, diced
                                      • 1 lb 6 oz *Fresh red onions, diced
                                      • - - Chili powder
                                      • - - Ground cumin
                                      • - - Lime juice
                                      • - - Salt
                                      • - - Whole-wheat tortillas, 6" (0.9 oz each)
                                      • - - Vegetable oil

                                      Measure

                                      • 1 qt Quinoa, dry
                                      • 2 qt Water
                                      • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 2 gal *Dry black beans, cooked (See Notes Section)
                                      • 1 qt 1⅓ cups *Fresh carrots, shredded
                                      • 1 qt Reduced-fat white cheddar cheese, shredded
                                      • 1 qt *Fresh red bell peppers, diced
                                      • 1 qt *Fresh red onions, diced
                                      • ¼ cup Chili powder
                                      • ¼ cup 2 Tbsp Ground cumin
                                      • ¼ cup 2 Tbsp Lime juice
                                      • 1 Tbsp 1 tsp Salt
                                      • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                                      • 1 cup Vegetable oil

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 13 oz Quinoa, dry
                                        • - - Water
                                        • 6 lb 12 oz Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 6 lb 12 oz *Dry black beans, cooked (See Notes Section)
                                        • 11 oz *Fresh carrots, shredded
                                        • 6 oz Reduced-fat white cheddar cheese, shredded
                                        • 11 oz *Fresh red bell peppers, diced
                                        • 11 oz *Fresh red onions, diced
                                        • - - Chili powder
                                        • - - Ground cumin
                                        • - - Lime juice
                                        • - - Salt
                                        • - - Whole-wheat tortillas, 6" (0.9 oz each)
                                        • - - Vegetable oil

                                        Measure

                                        • 2 cups Quinoa, dry
                                        • 1 qt Water
                                        • 1 gal (1¾ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1 gal *Dry black beans, cooked
                                        • 2⅔ cups Fresh carrots, shredded
                                        • 2 cups Reduced-fat white cheddar cheese, shredded
                                        • 2 cups Fresh red bell peppers, diced
                                        • 2 cups Fresh red onions, diced
                                        • 2 Tbsp Chili powder
                                        • 3 Tbsp Ground cumin
                                        • 3 Tbsp Lime juice
                                        • 2 tsp Salt
                                        • 50 each Whole-wheat tortillas, 6” (0.9 oz each)
                                        • ½ cup Vegetable oil

                                        100 Servings

                                          Weight

                                          • 1 lb 10 oz Quinoa, dry
                                          • - - Water
                                          • 13 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 13 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                          • 1 lb 6 oz *Fresh carrots, shredded
                                          • 12 oz Reduced-fat white cheddar cheese, shredded
                                          • 1 lb 6 oz *Fresh red bell peppers, diced
                                          • 1 lb 6 oz *Fresh red onions, diced
                                          • - - Chili powder
                                          • - - Ground cumin
                                          • - - Lime juice
                                          • - - Salt
                                          • - - Whole-wheat tortillas, 6" (0.9 oz each)
                                          • - - Vegetable oil

                                          Measure

                                          • 1 qt Quinoa, dry
                                          • 2 qt Water
                                          • 2 gal (3½ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 2 gal *Dry black beans, cooked (See Notes Section)
                                          • 1 qt 1⅓ cups *Fresh carrots, shredded
                                          • 1 qt Reduced-fat white cheddar cheese, shredded
                                          • 1 qt *Fresh red bell peppers, diced
                                          • 1 qt *Fresh red onions, diced
                                          • ¼ cup Chili powder
                                          • ¼ cup 2 Tbsp Ground cumin
                                          • ¼ cup 2 Tbsp Lime juice
                                          • 1 Tbsp 1 tsp Salt
                                          • 100 each Whole wheat tortillas, 6" (0.9 oz each)
                                          • 1 cup Vegetable oil


                                          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

                                          Nutrition Facts
                                          Fiesta Wrap USDA Recipe for Schools
                                          Amount Per Serving (1 wrap)
                                          Calories 175.48
                                          % Daily Value*
                                          Total Fat 5.07g8%
                                          Saturated Fat 0.63g4%
                                          Cholesterol 1.91mg1%
                                          Sodium 346.18mg15%
                                          Total Carbohydrates 26.93g9%
                                          Dietary Fiber 5.16g22%
                                          Total Sugars 0g0%
                                          Protein 6.86g14%
                                          Potassium 0mg0%
                                          Vitamin A 1465.09IU29%
                                          Vitamin C 11.98mg15%
                                          Vitamin D 0IU0%
                                          Calcium 61.64mg6%
                                          Iron 2.05mg11%
                                          *
                                          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