Ingredients
- 15 sweet or red bell peppers
- 15 sweet or yellow bell peppers
- 5 pounds raw white mushrooms
- 8 cups chopped onions
- 1 cup olive oil
- 2.5 teaspoon salt
- 150 ounces boiled pinto beans
- 2 Tablespoons black pepper
- 60 servings roasted vegetable enchilada sauce
- 60 each 12 inch whole wheat wrap
Directions
1. Prepare vegetables by washing, coring and halving the peppers and dice, slice mushrooms and chop onion.
2. Place vegetables on parchment lined sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast in oven. Stir halfway through. Continue to roast until vegetables are tender and browned, approximately 15 minutes.
3. Transfer roasted vegetables to deep hotel and add drained pinto beans. Hold hot in oven.
4. In shallow 1/2 pan spread thin layer of sauce on bottom of 1/2 pan.
5. Warm the corn tortillas to prevent breakage. Assemble tortillas by adding 1/3 cup of filling and Tablespoon of sauce down the center of each tortilla. Roll together and place in pan seam side down, repeat.
6. Top rolled tortillas with layer of sauce.
7. Bake uncovered until center is 145 degrees. Garnish with cilantro.
Nutrition Facts
60 servings per container
Serving Size 363G
| Amount per serving | ||
|---|---|---|
| Calories | 660 | |
| % Daily Value* | ||
| Total Fat 16.5g | 25% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 3g | ||
| Cholesterol 0mg | 0% | |
| Sodium 450mg | 19% | |
| Total Carbohydrate 106g | 35% | |
| Dietary Fiber 20.5g | 84% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | % | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 34g | ||
| Protein 27g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 30% | |
| Iron 0mg | 40% | |
| Potassium 1270mg | 36% | |
| Vitamin A 0mcg | 25% | |
| Vitamin C 0mcg | 170% | |
| Vitamin E 0mg | 6% | |
| Vitamin K 0mcg | 10% | |
| Thiamin 0mg | 60% | |
| Riboflavin 0mg | 30% | |
| Niacin 0mg | 35% | |
| Vitamin B6 0mg | 25% | |
| Folate 0mcg | 0% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 0mcg | 2% | |
| Chloride 0mg | 2% | |
| Pantothenate 0mg | 15% | |
| Phosphorus 0mg | 35% | |
| Iodine 0mcg | 2% | |
| Magnesium 0mg | 35% | |
| Zinc 0mg | 15% | |
| Selenium 0mcg | 35% | |
| Copper 0mg | 40% | |
| Manganese 0mg | 50% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole Wheat Wrap (whole Wheat, Water, Unbleached, Unbromated, Enriched Wheat Flour (wheat Flour, Niacin (vitamin B3), Reduced Iron, Thiamine Mononitrate (vitamin 81), Riboflavin (vitamin B2), Folic Acid (vitamin B9), Malted Barley Flour), Soybean Oil And/or Canola Oil, Contains 2% Or Less: Mono And Diglycerides, Guar Gum, Calcium Propionate (as Preservative), Sea Salt, Leavenings (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Fumaric Acid, Sodium Bicarbonate, Potassium Sorbate (as Preservative), Dough Conditioner (sodium Metabisulfite, Microcrystalline Cellulose, Dicalcium Phosphate), Pinto Beans, Enchilada Sauce (water, Tomato Sauce, Modified Corn Starch, Spices, Salt, Onion Powder, Soybean And/or Cottonseed Oil, Garlic Powder, Hydrolyzed Corn Gluten, Soy And Wheat Gluten Proteins, Citric Acid, Xanthan Gum, Dried Yeast, Soy Flour), Mushrooms, Red Bell Pepper, Orange Bell Pepper, Onion, Olive Oil, Salt, Black Pepper.