Products used in this recipe
Sweet Potato, Corn and Black Bean Quesadilla
Yield: 44 Servings (1 quesadilla each)
Yield: 44 Servings (1 quesadilla each)
A kid-approved quesadilla filled with roasted sweet potatoes, corn, and black beans. This recipe really hits the mark for serving up balanced, flavorful meals that students will love.
Preparation Instructions:
Step 1
The day before service, thaw tortillas at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.
Step 2
The day before service, thaw corn and black bean blend, and sweet potatoes under refrigeration overnight.
Step 3
Day of service, preheat oven to 400°F.
Step 4
Combine roasted corn and black bean blend, sweet potatoes and salsa in a large bowl.
Step 5
Add both cheeses to vegetables, and mix to combine.
Step 6
Assemble quesadillas. Using a #6 disher, place 2/3 cup black bean mixture on one half of each tortilla. Fold in half. Place on a sprayed parchment lined sheet pan.
Step 7
Bake for 6-7 minutes or until tortillas are golden brown on the edges and cheese is melted.
Step 8
Serve 1 quesadilla to each customer.
Meal Components
2 oz. M/MA, 2 oz. eq. WGR grain, 1/8 cup red/orange vegetable, 1/4 cup other vegetable
