Cook Time: 20 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Tomato, Onion, Garlic, Beans/Legumes, AllergenSulphites, AllergenWheat

Calories: 210 Kcal

Carbohydrates: 35 g

Protein: 8 g

Total Fat: 6 g

Calcium: 125 mg

Sodium: 730 mg

Ingredients

10 Servings

• 1/2 Cup Onion, Yellow

• 1 1/2 tsp Oil, Vegetable

• 1/8 tsp Garlic,

  Powder

• 14 Oz Tomato,

  Diced Cnd

• 1/2 Cup Tomato, Sauce Cnd

• 1/4 Cup Peppers,

  Chile Green Cnd

• 1/4 tsp Oregano,

  Dry

• 1/4 tsp Basil, Dried

  Leaves

• 10 each Tortilla

  Flour 10 in

• 2 1/2 Cup Beans,

  Refried Cnd

25 Servings

• 1 1/4 Cup Onion, Yellow

• 1 Tbsp 1 tsp Oil, Vegetable

• 1/4 tsp Garlic,

  Powder

• 2 lb 3 Oz Tomato,

  Diced Cnd

• 1 1/4 Cup Tomato, Sauce Cnd

• 2/3 Cup Peppers,

  Chile Green Cnd

• 3/4 tsp Oregano,

  Dry

• 3/4 tsp Basil, Dried

  Leaves

• 25 each Tortilla

  Flour 10 in

• 1 1/2 Qt Beans,

  Refried Cnd

50 Servings

• 2 1/2 Cup Onion, Yellow

• 2 Tbsp 2 tsp Oil, Vegetable

• 3/4 tsp Garlic,

  Powder

• 4 lb 6 Oz Tomato,

  Diced Cnd

• 2 1/2 Cup Tomato, Sauce Cnd

• 1 1/4 Cup Peppers,

  Chile Green Cnd

• 1 1/4 tsp Oregano,

  Dry

• 1 1/4 tsp Basil, Dried Leaves

• 50 each Tortilla

  Flour 10 in

• 3 1/8 Qt Beans,

  Refried Cnd

100 Servings

• 1 1/4 Qt Onion, Yellow

• 1/3 Cup Oil, Vegetable

• 1 1/4 tsp Garlic,

  Powder

• 8 lb 12 Oz Tomato,

  Diced Cnd

• 1 1/4 Qt Tomato, Sauce Cnd

• 2 1/2 Cup Peppers,

  Chile Green Cnd

• 2 1/2 tsp Oregano,

  Dry

• 2 1/2 tsp Basil, Dried Leaves

• 100 each Tortilla

  Flour 10 in

• 1 Gal 4 Cup Beans,

  Refried Cnd

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. SAUCE: Saute onion in oil, add garlic powder and stir. Add tomatoes, tomato sauce, chilies, and seasonings. Bring to a boil. Reduce heat and Oil, simmer 15 min.

3. While sauce is simmering, place 1/4 cup of Beans in each Tortilla. Roll up and place in an ungreased baking pan.

4. Pour sauce over wrapped tortillas in pan. Bake, approximately 20 min.

5. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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