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.
NSLP/SBP CREDITING INFORMATION
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.
OR
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.
3.67 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Purple_Power_Bean_Wrap_F-15r_School_color.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • 6 lb Canned low-sodium great northern beans, drained, rinsed
    • - - OR
    • 6 lb *Dry great northern beans, cooked (See Notes Section)
    • 2 lb 12 oz Fresh avocados, peeled, seeded
    • About 6 Fresh lemons, zested then juiced
    • - - Fresh garlic cloves, minced
    • - - Extra virgin olive oil
    • - - Chili powder
    • - - Salt
    • 2 lb 4 oz Fresh purple cabbage, finely shredded
    • - - Whole-wheat tortillas, 10" (1.8 oz each)
    • 3 lb 4 oz Fresh romaine lettuce, shredded

    Measure

    • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
    • - - OR
    • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
    • About 6 Fresh avocados, peeled, seeded
    • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
    • ½ cup Fresh garlic cloves, minced
    • ¼ cup 2 Tbsp Extra virgin olive oil
    • 1 Tbsp Chili powder
    • 1½ Tbsp Salt
    • 2 qt 2 cups *Fresh purple cabbage, finely shredded
    • 50 Whole-wheat tortillas, 10” (1.8 oz each)
    • 1 gal 2½ qt Fresh romaine lettuce, shredded

    100 Servings

      Weight

      • 12 lb Canned low-sodium great northern beans, drained, rinsed
      • - - OR
      • 12 lb Dry great northern beans, cooked (See Notes Section)
      • 5 lb 8 oz Fresh avocados, peeled, seeded
      • About 12 Fresh lemons, zested then juiced
      • - - Fresh garlic cloves, minced
      • - - Extra virgin olive oil
      • - - Chili powder
      • - - Salt
      • 4 lb 8 oz Fresh purple cabbage, finely shredded
      • - - Whole-wheat tortillas, 10" (1.8 oz each)
      • 6 lb 8 oz Fresh romaine lettuce, shredded

      Measure

      • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
      • - - OR
      • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
      • About 12 Fresh avocados, peeled, seeded
      • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
      • 1 cup Fresh garlic cloves, minced
      • ¾ cup Extra virgin olive oil
      • 2 Tbsp Chili powder
      • 3 Tbsp Salt
      • 1 gal 1 qt Fresh purple cabbage, finely shredded
      • 100 Whole-wheat tortillas, 10” (1.8 oz each)
      • 3 gal 1 qt Fresh romaine lettuce, shredded

      Quantity
       

      50 Servings

        Weight

        • 6 lb Canned low-sodium great northern beans, drained, rinsed
        • - - OR
        • 6 lb *Dry great northern beans, cooked (See Notes Section)
        • 2 lb 12 oz Fresh avocados, peeled, seeded
        • About 6 Fresh lemons, zested then juiced
        • - - Fresh garlic cloves, minced
        • - - Extra virgin olive oil
        • - - Chili powder
        • - - Salt
        • 2 lb 4 oz Fresh purple cabbage, finely shredded
        • - - Whole-wheat tortillas, 10" (1.8 oz each)
        • 3 lb 4 oz Fresh romaine lettuce, shredded

        Measure

        • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
        • - - OR
        • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
        • About 6 Fresh avocados, peeled, seeded
        • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
        • ½ cup Fresh garlic cloves, minced
        • ¼ cup 2 Tbsp Extra virgin olive oil
        • 1 Tbsp Chili powder
        • 1½ Tbsp Salt
        • 2 qt 2 cups *Fresh purple cabbage, finely shredded
        • 50 Whole-wheat tortillas, 10” (1.8 oz each)
        • 1 gal 2½ qt Fresh romaine lettuce, shredded

        100 Servings

          Weight

          • 12 lb Canned low-sodium great northern beans, drained, rinsed
          • - - OR
          • 12 lb Dry great northern beans, cooked (See Notes Section)
          • 5 lb 8 oz Fresh avocados, peeled, seeded
          • About 12 Fresh lemons, zested then juiced
          • - - Fresh garlic cloves, minced
          • - - Extra virgin olive oil
          • - - Chili powder
          • - - Salt
          • 4 lb 8 oz Fresh purple cabbage, finely shredded
          • - - Whole-wheat tortillas, 10" (1.8 oz each)
          • 6 lb 8 oz Fresh romaine lettuce, shredded

          Measure

          • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
          • - - OR
          • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
          • About 12 Fresh avocados, peeled, seeded
          • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
          • 1 cup Fresh garlic cloves, minced
          • ¾ cup Extra virgin olive oil
          • 2 Tbsp Chili powder
          • 3 Tbsp Salt
          • 1 gal 1 qt Fresh purple cabbage, finely shredded
          • 100 Whole-wheat tortillas, 10” (1.8 oz each)
          • 3 gal 1 qt Fresh romaine lettuce, shredded

          Ingredients
           

          50 Servings

            Weight

            • 6 lb Canned low-sodium great northern beans, drained, rinsed
            • - - OR
            • 6 lb *Dry great northern beans, cooked (See Notes Section)
            • 2 lb 12 oz Fresh avocados, peeled, seeded
            • About 6 Fresh lemons, zested then juiced
            • - - Fresh garlic cloves, minced
            • - - Extra virgin olive oil
            • - - Chili powder
            • - - Salt
            • 2 lb 4 oz Fresh purple cabbage, finely shredded
            • - - Whole-wheat tortillas, 10" (1.8 oz each)
            • 3 lb 4 oz Fresh romaine lettuce, shredded

            Measure

            • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
            • - - OR
            • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
            • About 6 Fresh avocados, peeled, seeded
            • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
            • ½ cup Fresh garlic cloves, minced
            • ¼ cup 2 Tbsp Extra virgin olive oil
            • 1 Tbsp Chili powder
            • 1½ Tbsp Salt
            • 2 qt 2 cups *Fresh purple cabbage, finely shredded
            • 50 Whole-wheat tortillas, 10” (1.8 oz each)
            • 1 gal 2½ qt Fresh romaine lettuce, shredded

            100 Servings

              Weight

              • 12 lb Canned low-sodium great northern beans, drained, rinsed
              • - - OR
              • 12 lb Dry great northern beans, cooked (See Notes Section)
              • 5 lb 8 oz Fresh avocados, peeled, seeded
              • About 12 Fresh lemons, zested then juiced
              • - - Fresh garlic cloves, minced
              • - - Extra virgin olive oil
              • - - Chili powder
              • - - Salt
              • 4 lb 8 oz Fresh purple cabbage, finely shredded
              • - - Whole-wheat tortillas, 10" (1.8 oz each)
              • 6 lb 8 oz Fresh romaine lettuce, shredded

              Measure

              • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
              • - - OR
              • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
              • About 12 Fresh avocados, peeled, seeded
              • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
              • 1 cup Fresh garlic cloves, minced
              • ¾ cup Extra virgin olive oil
              • 2 Tbsp Chili powder
              • 3 Tbsp Salt
              • 1 gal 1 qt Fresh purple cabbage, finely shredded
              • 100 Whole-wheat tortillas, 10” (1.8 oz each)
              • 3 gal 1 qt Fresh romaine lettuce, shredded

              Quantity
               

              50 Servings

                Weight

                • 6 lb Canned low-sodium great northern beans, drained, rinsed
                • - - OR
                • 6 lb *Dry great northern beans, cooked (See Notes Section)
                • 2 lb 12 oz Fresh avocados, peeled, seeded
                • About 6 Fresh lemons, zested then juiced
                • - - Fresh garlic cloves, minced
                • - - Extra virgin olive oil
                • - - Chili powder
                • - - Salt
                • 2 lb 4 oz Fresh purple cabbage, finely shredded
                • - - Whole-wheat tortillas, 10" (1.8 oz each)
                • 3 lb 4 oz Fresh romaine lettuce, shredded

                Measure

                • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                • - - OR
                • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                • About 6 Fresh avocados, peeled, seeded
                • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                • ½ cup Fresh garlic cloves, minced
                • ¼ cup 2 Tbsp Extra virgin olive oil
                • 1 Tbsp Chili powder
                • 1½ Tbsp Salt
                • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                • 1 gal 2½ qt Fresh romaine lettuce, shredded

                100 Servings

                  Weight

                  • 12 lb Canned low-sodium great northern beans, drained, rinsed
                  • - - OR
                  • 12 lb Dry great northern beans, cooked (See Notes Section)
                  • 5 lb 8 oz Fresh avocados, peeled, seeded
                  • About 12 Fresh lemons, zested then juiced
                  • - - Fresh garlic cloves, minced
                  • - - Extra virgin olive oil
                  • - - Chili powder
                  • - - Salt
                  • 4 lb 8 oz Fresh purple cabbage, finely shredded
                  • - - Whole-wheat tortillas, 10" (1.8 oz each)
                  • 6 lb 8 oz Fresh romaine lettuce, shredded

                  Measure

                  • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                  • - - OR
                  • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                  • About 12 Fresh avocados, peeled, seeded
                  • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                  • 1 cup Fresh garlic cloves, minced
                  • ¾ cup Extra virgin olive oil
                  • 2 Tbsp Chili powder
                  • 3 Tbsp Salt
                  • 1 gal 1 qt Fresh purple cabbage, finely shredded
                  • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                  • 3 gal 1 qt Fresh romaine lettuce, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 lb Canned low-sodium great northern beans, drained, rinsed
                    • - - OR
                    • 6 lb *Dry great northern beans, cooked (See Notes Section)
                    • 2 lb 12 oz Fresh avocados, peeled, seeded
                    • About 6 Fresh lemons, zested then juiced
                    • - - Fresh garlic cloves, minced
                    • - - Extra virgin olive oil
                    • - - Chili powder
                    • - - Salt
                    • 2 lb 4 oz Fresh purple cabbage, finely shredded
                    • - - Whole-wheat tortillas, 10" (1.8 oz each)
                    • 3 lb 4 oz Fresh romaine lettuce, shredded

                    Measure

                    • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                    • - - OR
                    • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                    • About 6 Fresh avocados, peeled, seeded
                    • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                    • ½ cup Fresh garlic cloves, minced
                    • ¼ cup 2 Tbsp Extra virgin olive oil
                    • 1 Tbsp Chili powder
                    • 1½ Tbsp Salt
                    • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                    • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                    • 1 gal 2½ qt Fresh romaine lettuce, shredded

                    100 Servings

                      Weight

                      • 12 lb Canned low-sodium great northern beans, drained, rinsed
                      • - - OR
                      • 12 lb Dry great northern beans, cooked (See Notes Section)
                      • 5 lb 8 oz Fresh avocados, peeled, seeded
                      • About 12 Fresh lemons, zested then juiced
                      • - - Fresh garlic cloves, minced
                      • - - Extra virgin olive oil
                      • - - Chili powder
                      • - - Salt
                      • 4 lb 8 oz Fresh purple cabbage, finely shredded
                      • - - Whole-wheat tortillas, 10" (1.8 oz each)
                      • 6 lb 8 oz Fresh romaine lettuce, shredded

                      Measure

                      • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                      • - - OR
                      • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                      • About 12 Fresh avocados, peeled, seeded
                      • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                      • 1 cup Fresh garlic cloves, minced
                      • ¾ cup Extra virgin olive oil
                      • 2 Tbsp Chili powder
                      • 3 Tbsp Salt
                      • 1 gal 1 qt Fresh purple cabbage, finely shredded
                      • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                      • 3 gal 1 qt Fresh romaine lettuce, shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 lb Canned low-sodium great northern beans, drained, rinsed
                        • - - OR
                        • 6 lb *Dry great northern beans, cooked (See Notes Section)
                        • 2 lb 12 oz Fresh avocados, peeled, seeded
                        • About 6 Fresh lemons, zested then juiced
                        • - - Fresh garlic cloves, minced
                        • - - Extra virgin olive oil
                        • - - Chili powder
                        • - - Salt
                        • 2 lb 4 oz Fresh purple cabbage, finely shredded
                        • - - Whole-wheat tortillas, 10" (1.8 oz each)
                        • 3 lb 4 oz Fresh romaine lettuce, shredded

                        Measure

                        • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                        • - - OR
                        • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                        • About 6 Fresh avocados, peeled, seeded
                        • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                        • ½ cup Fresh garlic cloves, minced
                        • ¼ cup 2 Tbsp Extra virgin olive oil
                        • 1 Tbsp Chili powder
                        • 1½ Tbsp Salt
                        • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                        • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                        • 1 gal 2½ qt Fresh romaine lettuce, shredded

                        100 Servings

                          Weight

                          • 12 lb Canned low-sodium great northern beans, drained, rinsed
                          • - - OR
                          • 12 lb Dry great northern beans, cooked (See Notes Section)
                          • 5 lb 8 oz Fresh avocados, peeled, seeded
                          • About 12 Fresh lemons, zested then juiced
                          • - - Fresh garlic cloves, minced
                          • - - Extra virgin olive oil
                          • - - Chili powder
                          • - - Salt
                          • 4 lb 8 oz Fresh purple cabbage, finely shredded
                          • - - Whole-wheat tortillas, 10" (1.8 oz each)
                          • 6 lb 8 oz Fresh romaine lettuce, shredded

                          Measure

                          • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                          • - - OR
                          • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                          • About 12 Fresh avocados, peeled, seeded
                          • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                          • 1 cup Fresh garlic cloves, minced
                          • ¾ cup Extra virgin olive oil
                          • 2 Tbsp Chili powder
                          • 3 Tbsp Salt
                          • 1 gal 1 qt Fresh purple cabbage, finely shredded
                          • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                          • 3 gal 1 qt Fresh romaine lettuce, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 lb Canned low-sodium great northern beans, drained, rinsed
                            • - - OR
                            • 6 lb *Dry great northern beans, cooked (See Notes Section)
                            • 2 lb 12 oz Fresh avocados, peeled, seeded
                            • About 6 Fresh lemons, zested then juiced
                            • - - Fresh garlic cloves, minced
                            • - - Extra virgin olive oil
                            • - - Chili powder
                            • - - Salt
                            • 2 lb 4 oz Fresh purple cabbage, finely shredded
                            • - - Whole-wheat tortillas, 10" (1.8 oz each)
                            • 3 lb 4 oz Fresh romaine lettuce, shredded

                            Measure

                            • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                            • - - OR
                            • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                            • About 6 Fresh avocados, peeled, seeded
                            • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                            • ½ cup Fresh garlic cloves, minced
                            • ¼ cup 2 Tbsp Extra virgin olive oil
                            • 1 Tbsp Chili powder
                            • 1½ Tbsp Salt
                            • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                            • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                            • 1 gal 2½ qt Fresh romaine lettuce, shredded

                            100 Servings

                              Weight

                              • 12 lb Canned low-sodium great northern beans, drained, rinsed
                              • - - OR
                              • 12 lb Dry great northern beans, cooked (See Notes Section)
                              • 5 lb 8 oz Fresh avocados, peeled, seeded
                              • About 12 Fresh lemons, zested then juiced
                              • - - Fresh garlic cloves, minced
                              • - - Extra virgin olive oil
                              • - - Chili powder
                              • - - Salt
                              • 4 lb 8 oz Fresh purple cabbage, finely shredded
                              • - - Whole-wheat tortillas, 10" (1.8 oz each)
                              • 6 lb 8 oz Fresh romaine lettuce, shredded

                              Measure

                              • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                              • - - OR
                              • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                              • About 12 Fresh avocados, peeled, seeded
                              • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                              • 1 cup Fresh garlic cloves, minced
                              • ¾ cup Extra virgin olive oil
                              • 2 Tbsp Chili powder
                              • 3 Tbsp Salt
                              • 1 gal 1 qt Fresh purple cabbage, finely shredded
                              • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                              • 3 gal 1 qt Fresh romaine lettuce, shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 lb Canned low-sodium great northern beans, drained, rinsed
                                • - - OR
                                • 6 lb *Dry great northern beans, cooked (See Notes Section)
                                • 2 lb 12 oz Fresh avocados, peeled, seeded
                                • About 6 Fresh lemons, zested then juiced
                                • - - Fresh garlic cloves, minced
                                • - - Extra virgin olive oil
                                • - - Chili powder
                                • - - Salt
                                • 2 lb 4 oz Fresh purple cabbage, finely shredded
                                • - - Whole-wheat tortillas, 10" (1.8 oz each)
                                • 3 lb 4 oz Fresh romaine lettuce, shredded

                                Measure

                                • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                                • - - OR
                                • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                                • About 6 Fresh avocados, peeled, seeded
                                • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                                • ½ cup Fresh garlic cloves, minced
                                • ¼ cup 2 Tbsp Extra virgin olive oil
                                • 1 Tbsp Chili powder
                                • 1½ Tbsp Salt
                                • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                                • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                                • 1 gal 2½ qt Fresh romaine lettuce, shredded

                                100 Servings

                                  Weight

                                  • 12 lb Canned low-sodium great northern beans, drained, rinsed
                                  • - - OR
                                  • 12 lb Dry great northern beans, cooked (See Notes Section)
                                  • 5 lb 8 oz Fresh avocados, peeled, seeded
                                  • About 12 Fresh lemons, zested then juiced
                                  • - - Fresh garlic cloves, minced
                                  • - - Extra virgin olive oil
                                  • - - Chili powder
                                  • - - Salt
                                  • 4 lb 8 oz Fresh purple cabbage, finely shredded
                                  • - - Whole-wheat tortillas, 10" (1.8 oz each)
                                  • 6 lb 8 oz Fresh romaine lettuce, shredded

                                  Measure

                                  • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                                  • - - OR
                                  • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                                  • About 12 Fresh avocados, peeled, seeded
                                  • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                                  • 1 cup Fresh garlic cloves, minced
                                  • ¾ cup Extra virgin olive oil
                                  • 2 Tbsp Chili powder
                                  • 3 Tbsp Salt
                                  • 1 gal 1 qt Fresh purple cabbage, finely shredded
                                  • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                                  • 3 gal 1 qt Fresh romaine lettuce, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 lb Canned low-sodium great northern beans, drained, rinsed
                                    • - - OR
                                    • 6 lb *Dry great northern beans, cooked (See Notes Section)
                                    • 2 lb 12 oz Fresh avocados, peeled, seeded
                                    • About 6 Fresh lemons, zested then juiced
                                    • - - Fresh garlic cloves, minced
                                    • - - Extra virgin olive oil
                                    • - - Chili powder
                                    • - - Salt
                                    • 2 lb 4 oz Fresh purple cabbage, finely shredded
                                    • - - Whole-wheat tortillas, 10" (1.8 oz each)
                                    • 3 lb 4 oz Fresh romaine lettuce, shredded

                                    Measure

                                    • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                                    • - - OR
                                    • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                                    • About 6 Fresh avocados, peeled, seeded
                                    • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                                    • ½ cup Fresh garlic cloves, minced
                                    • ¼ cup 2 Tbsp Extra virgin olive oil
                                    • 1 Tbsp Chili powder
                                    • 1½ Tbsp Salt
                                    • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                                    • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                                    • 1 gal 2½ qt Fresh romaine lettuce, shredded

                                    100 Servings

                                      Weight

                                      • 12 lb Canned low-sodium great northern beans, drained, rinsed
                                      • - - OR
                                      • 12 lb Dry great northern beans, cooked (See Notes Section)
                                      • 5 lb 8 oz Fresh avocados, peeled, seeded
                                      • About 12 Fresh lemons, zested then juiced
                                      • - - Fresh garlic cloves, minced
                                      • - - Extra virgin olive oil
                                      • - - Chili powder
                                      • - - Salt
                                      • 4 lb 8 oz Fresh purple cabbage, finely shredded
                                      • - - Whole-wheat tortillas, 10" (1.8 oz each)
                                      • 6 lb 8 oz Fresh romaine lettuce, shredded

                                      Measure

                                      • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                                      • - - OR
                                      • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                                      • About 12 Fresh avocados, peeled, seeded
                                      • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                                      • 1 cup Fresh garlic cloves, minced
                                      • ¾ cup Extra virgin olive oil
                                      • 2 Tbsp Chili powder
                                      • 3 Tbsp Salt
                                      • 1 gal 1 qt Fresh purple cabbage, finely shredded
                                      • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                                      • 3 gal 1 qt Fresh romaine lettuce, shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 lb Canned low-sodium great northern beans, drained, rinsed
                                        • - - OR
                                        • 6 lb *Dry great northern beans, cooked (See Notes Section)
                                        • 2 lb 12 oz Fresh avocados, peeled, seeded
                                        • About 6 Fresh lemons, zested then juiced
                                        • - - Fresh garlic cloves, minced
                                        • - - Extra virgin olive oil
                                        • - - Chili powder
                                        • - - Salt
                                        • 2 lb 4 oz Fresh purple cabbage, finely shredded
                                        • - - Whole-wheat tortillas, 10" (1.8 oz each)
                                        • 3 lb 4 oz Fresh romaine lettuce, shredded

                                        Measure

                                        • 2 qt 3⅓ cups (1⅓ No. 10 cans) Canned low-sodium great northern beans,drained, rinsed
                                        • - - OR
                                        • 2 qt 3⅓ cups Dry great northern beans, cooked (See Notes Section)
                                        • About 6 Fresh avocados, peeled, seeded
                                        • 2 Tbsp zest 1 cup juice Fresh lemons, zested then juiced
                                        • ½ cup Fresh garlic cloves, minced
                                        • ¼ cup 2 Tbsp Extra virgin olive oil
                                        • 1 Tbsp Chili powder
                                        • 1½ Tbsp Salt
                                        • 2 qt 2 cups *Fresh purple cabbage, finely shredded
                                        • 50 Whole-wheat tortillas, 10” (1.8 oz each)
                                        • 1 gal 2½ qt Fresh romaine lettuce, shredded

                                        100 Servings

                                          Weight

                                          • 12 lb Canned low-sodium great northern beans, drained, rinsed
                                          • - - OR
                                          • 12 lb Dry great northern beans, cooked (See Notes Section)
                                          • 5 lb 8 oz Fresh avocados, peeled, seeded
                                          • About 12 Fresh lemons, zested then juiced
                                          • - - Fresh garlic cloves, minced
                                          • - - Extra virgin olive oil
                                          • - - Chili powder
                                          • - - Salt
                                          • 4 lb 8 oz Fresh purple cabbage, finely shredded
                                          • - - Whole-wheat tortillas, 10" (1.8 oz each)
                                          • 6 lb 8 oz Fresh romaine lettuce, shredded

                                          Measure

                                          • 1 gal 1¾ qt (2⅔ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
                                          • - - OR
                                          • 1 gal 1¾ qt Dry great northern beans, cooked (See Notes Section)
                                          • About 12 Fresh avocados, peeled, seeded
                                          • ¼ cup zest 2 cups juice Fresh lemons, zested then juiced
                                          • 1 cup Fresh garlic cloves, minced
                                          • ¾ cup Extra virgin olive oil
                                          • 2 Tbsp Chili powder
                                          • 3 Tbsp Salt
                                          • 1 gal 1 qt Fresh purple cabbage, finely shredded
                                          • 100 Whole-wheat tortillas, 10” (1.8 oz each)
                                          • 3 gal 1 qt Fresh romaine lettuce, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • 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 INFORMATION

                                          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

                                          Notes

                                          *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:
                                          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 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 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