Purple Power Bean Wrap USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Dry Beans and Peas: Rolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap.
1 wrap (two halves) provides:
Legume as Meat Alternate: ½ oz equivalent meat alternate, ¼ cup dark green vegetable, ³⁄8 cup other vegetable, and 1¾ oz equivalent grains.
Legume as Vegetable: ⅛ cup legume vegetable, ¼ cup dark green vegetable, ³⁄8 cup other vegetable, and 1¾ oz equivalent grains.
½ wrap (one half) provides:
⅛ cup dark green vegetable, ¼ cup other vegetable, and ¾ oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
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  • Puree beans in food processor to a smooth consistency. Set aside. Yields:
    For 50 servings, about 3 qt 2 cups.
    For 100 servings, about 1 gal 1¼ qt.
  • Puree avocado, lemon zest and juice, garlic, oil, chili powder, and salt to a smooth consistency. Mix in pureed beans.
  • Combine shredded cabbage with bean mixture. Cover and refrigerate at 40 °F for no more than 2 hours to avoid avocado oxidizing and turning brown.
  • Using a No. 10 scoop (³⁄8 cup) spread filling on bottom half of tortilla.
  • Add 1⁄2 cup of lettuce and roll in the form of a burrito and seal.
  • Cut diagonally in half.
  • Critical Control Point: Hold for cold service at 41 °F or lower.
  • Portion 1 wrap (two halves).


Nutrition Facts
Purple Power Bean Wrap USDA Recipe for Schools
Amount Per Serving 1 wrap
Calories 274.4 Calories from Fat 86
% Daily Value*
Total Fat 9.53g15%
Saturated Fat 0.77g5%
Cholesterol 0mg0%
Sodium 424.25mg18%
Total Carbohydrate 37.91g13%
Dietary Fiber 8.36g35%
Protein 7.62g15%
Vitamin A 2879.83IU58%
Vitamin C 23.56mg29%
Calcium 53.97mg5%
Iron 2.48mg14%
*Marketing Guide
50 Servings:
About 22 lb
50 wraps
100 Servings:
About 43 lb
100 wraps


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Avocados vary in size according to the season. Please measure this product by weight and not by produce amounts.
Special tip for preparing dry beans:
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.
Once the beans have been soaked, add 1 3⁄4  qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.
Critical Control Point: Hold for hot service at 135 °F or higher.
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
1 lb dry great northern beans = about 2 ³⁄8 cups dry or 5 1⁄4 cups cooked beans.
Yield / Volume
50 Servings:
Dry great northern beans: 2 lb 2 oz
Avocados: 6 (4 lb)
Lemons: 6 (2 lb)
Purple cabbage: 2 lb 12 oz
Romaine lettuce: 3 lb 6 oz
100 Servings:
Dry great northern beans: 4 lb 4 oz
Avocados: 12 (8 lb)
Lemons: 12 (4 lb)
Purple cabbage: 5 lb 8 oz
Romaine lettuce: 6 lb 12 oz