Sweet Potato, Corn and Black Bean Quesadilla

Name: Sweet Potato, Corn and Black Bean Quesadilla
Yield: 44
Ingredients: Tortilla, WGR, 10-inch, 2 oz. eq. 44 each; Simplot RoastWorks®: RTE Flame-Roasted Corn and Black Bean Fiesta Blend 7.5 lbs.; Simplot RoastWorks®: Roasted Sweet Potatoes + 8 oz.; Salsa, low-sodium 2 3/4 cups; Cheese, cheddar, reduced fat, shredded + 4 oz.; Cheese, mozzarella, reduced fat, shredded + 4 oz.

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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.

Ingredient	Weight	Measure
Tortilla, WGR, 10-inch, 2 oz. eq.		44 each
Simplot RoastWorks®: RTE Flame-Roasted Corn and Black Bean Fiesta Blend	7.5 lbs.
Simplot RoastWorks®: Roasted Sweet Potatoes	2 lbs. + 8 oz.
Salsa, low-sodium		2 3/4 cups
Cheese, cheddar, reduced fat, shredded	2 lbs. + 4 oz.
Cheese, mozzarella, reduced fat, shredded	2 lbs. + 4 oz.

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