BLACK BEAN & OYSTER MUSHROOM ENCHILADAS MADE WITH V8® SPICY HOT VEGETABLE JUICE

Nutrition Facts

Serving Size

SERVING(2 FILLED ENCHILADAS)

Amount Per Serving

Calories 498

% Daily Value

Total Fat 11.1g

17%

Saturated Fat 2.2g

11%

Cholesterol 6mg

Sodium 846mg

35%

Total Carbohydrate 83.9g

28%

Dietary Fiber 18.3g

73%

Protein 19.4g

39%

Vitamin A 38%

Vitamin C 95%

Calcium 31%

Iron 32%

Total Time

120 min.

Serving & Size

SERVING(2 FILLED ENCHILADAS)

A truly delightful vegetarian option, this dish is made with a mixture of black beans and roasted mushrooms filled in a corn tortilla and baked with a chipotle tomato sauce

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients	Weight	Measure	Instructions

olive oil		0 1/8 cups
onion, sliced	9 oz.	2 cups
garlic, peeled, whole, roasted	1 oz.	2 tbsp.
black beans, canned, rinsed, drained	47 oz.	4 1/2 cups
Spicy Hot V8® Vegetable Juice 2 cups
oyster mushrooms	24 oz.	4 cups
kosher salt		0 1/2 tsp.
black pepper, ground		1 tsp.

To Prepare Filling:

1. In a large sauce pan heat olive oil. Add onions. Sweat until light brown. Add garlic. Cook for 3 minutes.

2. Add black beans. Cook for 10 minutes on low heat. Add V8® Spicy Hot Vegetable Juice. Simmer until reduced by half.

3. Fold in roasted mushrooms. Season with salt and pepper. Let mixture cool. Reserve.

whole roasted tomatoes, medium	24 oz.	3 cups
chipotle pepper, finely chopped		1 tbsp.
Spicy Hot V8® Vegetable Juice 2 cups
black pepper		1 tsp.

To Prepare Sauce:

1. In separate pot, add tomatoes, chipotle and V8® Spicy Hot Vegetable Juice. Simmer for 30 minutes. Season with pepper.

2. Using a blender, puree tomato sauce mixture until smooth. Reserve. Keep warm.

olive oil		0 1/8 cups
corn tortilla, 6-inch		36 ea.
vegetable cooking spray, as needed

To Assemble:

1. Lightly brush tortillas with olive oil. Warm tortillas slightly in a pan. Reserve. Keep warm.

2. Portion 2 1/2 tablespoons of the black bean mixture into the center of each warm tortilla. Tightly roll to seal. Repeat process

3. Using non-stick cooking spray, lightly oil casserole dish. Line with rolled tortillas

4. Ladle sauce evenly over top of each to coat each enchilada. Bake in a 350°F oven for 20-25 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

cotija cheese, grated	2 oz.	1 cups
cilantro, chopped		0 1/4 cups

To Serve:

1. To garnish, top with Cojita cheese and cilantro.

2. Using a serving spoon, portion 2 enchiladas onto plate. Serve immediately.

Ingredients	Weight	Measure

Spicy Hot V8® Vegetable Juice

2 cups