Menu Ideas
Cheesy Enchilada Beans and Corn (K-12)
Delicious enchilada beans with cheese and corn.
Yield: About 34, 4.6 oz servingsINGREDIENTS
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1 pouchSantiago® Smart Servings™ Vegetarian Refried Beans-Low Sodium, 138 servings (4 OZ) per case, 6/26.25 o.z pch.
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2 qtWater, boiling
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2.125 cupEnchilada Sauce, red, canned
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3 TbspOnions, dehydrated
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3 TbspGarlic, granulated
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2 lb + 13.75 ozCorn, canned, drained, no added salt
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1 lb + 1.125 ozCheddar Cheese, reduced fat, shredded plus
INSTRUCTIONS
- 1. Pour 1/2 gallon (1.9L) boiling water into 4" deep half-steamtable pan. Quickly pour beans and enchilada sauce, dehydrated onions, and granulated garlic into water. Stir ingredients together. Allow beans to sit for 25 minutes in the warmer. Remove from the warmer and stir well.
- 2. Heat corn to 145°F. Stir hot corn into beans. Serve 1/2 cup/4.6 oz (#8 disher). Top with 1/2 oz shredded cheese.
NUTRITIONAL INFORMATION
Serving Size 4.6 oz
| Amount Per Serving | ||
|---|---|---|
| Calories 167 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 4g | 6% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 233mg | 10% | |
| Total Carbohydrate 24g | 8% | |
| Dietary Fiber 6.2g | 0% | |
| Sugars 1.5g | ||
| Protein 10g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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