Fiesta Wrap USDA Recipe for Schools

3.67 from 3 votes

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.

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.

Course: vegetarian

Cuisine: Mexican

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Sandwich/Wrap

Program Meal Component: Grains, Vegetables, Meat Alternates

Vegetable Subgroup: Beans and Peas (Legumes)

Meal Service Temperature: Hot

Cooking Method: Bake, Boil

Season: Fall, Spring, Winter

50 Servings

Calories: 175.48

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

-

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.

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.

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.

Nutrition