Name: Black Bean and Vegetable Enchiladas
Yield: 100 servings
Cuisine: Mexican
Ingredients: 6 lbs Monterey Jack Cheese (Grate ¾ of the cheese; slice the rest); 10 lbs Black Beans (Boil in salted water until soft, drain, and set aside); 2 lbs Green Peppers (Cut into juliennes and sauté); 4 lbs Carrots (Cut into juliennes and sauté); 4 lbs Red Onions (Cut into juliennes and sauté); 5 lbs Red Peppers (Cut into juliennes and sauté); 2 lbs Guacamole (For garnish); 200 EA Flour Tortillas (6 inch size); 8 lbs Carrots (For garnish); 8 oz Cilantro Leaf (For garnish); 12 oz Garlic (Fresh peeled, roasted and crushed); 2 lbs Green Onions (Scallions, chopped); 2 oz Oregano (Ready-to-use); 0.5 QT Lemon Juice; 4 oz Cumin (Roasted and crushed); 8 oz Fajita Seasoning; 0.4 EA Taco Seasoning; 4 oz Hot Sauce (Gal); 0.5 QT Vegetable Oil (For shallow frying); 6 QT Tomato Sauce (Homemade or separate recipe); 5 lbs Green Peppers (For garnish); 0.5 EA Sour Cream (For garnish)

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Black Bean and Vegetable Enchiladas — Formulation & Method | CuliNect