Name: Black Bean and Vegetable Enchiladas
Yield: 100 servings
Cuisine: Mexican
Ingredients: 6 lbs PEPPERS - GREEN MED (for Garnish); 4 lbs CARROTS (for Garnish julienne); 4 oz CILANTRO LEAF (for Garnish); 4 lbs ONIONS - RED (for Garnish shaved); 2 lbs PEPPERS - RED MED (for Garnish); 0.5 EA MILK - SOUR CREAM (for Garnish); 2 lbs GUACAMOLE (for Garnish); 200 EA TORTILLA - FLOUR 6" (/20 PK); 6 lbs CHEESE - MONTERY JACK; 8 lbs CARROTS; 8 oz CILANTRO LEAF; 12 oz GARLIC - FRESH PEELED; 2 lbs ONIONS - GREEN SCALLION; 2 oz OREGANO - RTU; 5 lbs PEPPERS - RED MED; 2 qt Homemade Salsa; 0.5 qt JUICE - LEMON; 10 lbs BEANS - BLACK; 4 oz CUMIN (roasted crushed); 8 oz FAJITA SEASONING; 0.4 EA TACO SEASONING; 4 oz SAUCE - HOT GAL; 0.5 qt OIL - VEGETABLE; 6 qt Tomato Sauce; 5 lbs PEPPERS - GREEN MED

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Black Bean and Vegetable Enchiladas — Formulation & Method | CuliNect