Recipes:
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These roasted sweet potato wedges highlight the natural sweetness of this nutritious orange vegetable. Just toss the sweet potato wedges with olive oil and then roast them.

½ cup (No. 8 scoop) provides ½ cup of red-orange vegetable.

1. Preheat the oven. Conventional to 425°F. Convection to 400°F.
2. If using fresh sweet potatoes, cut lengthwise in half and then into 3/4-inch-thick wedges.
   CCP: Heat to 135°F or higher.
3. Place oil in large shallow baking pans. Heat in the preheated oven for 2 minutes.
   
4. Add potatoes to baking pans, tossing to coat, then sprinkle with pepper.
   
5. Roast in the middle of the oven for 10 minutes. Gently flip with a metal spatula. Roast for 10 minutes more or until tender. (Total time of 20 to 25 minutes). A convection oven may lower the roasting time (around 15 to 18 mins).

CCP: Hold at 135° F or higher.
Portion with #8 scoop for ½ cup.

We love this vegetarian-friendly quesadilla. It’s a high protein, three food group winners with whole wheat tortillas filled with black beans, mashed sweet potato, corn, and cheddar cheese.

1 serving provides 2-ounce equivalents of meat/meat alternate, 1/8 cup starchy vegetable, ¼ cup red-orange vegetable and 1 ounce equivalent of grain.

1. Preheat a conventional oven to 400°F and a convection oven to 375°F.
2. For 50 servings, line 3 sheet pans (18” x 26” x 1”) with parchment paper.
3. Place 8 or 9 tortillas side by side on each pan (use a total of 50 tortillas). After you fold them over, you will be able to assemble about 8 more on each pan. For 100 servings, you will place 10 tortillas side by side on each pan. Reserve for step 7.
4. Peel and dice the potatoes if using whole sweet potatoes then place diced sweet potatoes into a pot and cover them with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl and mash. If using frozen, mashed sweet potato, thaw the potato and proceed as in step 5.
5. Add the chili powder and cilantro to the mashed potato and mix well.
6. If using frozen corn, place into a pot and heat on medium until thawed.
7. Spread ¼ cup of the sweet potato mixture on each tortilla; cover with ¼ cup unheated and rinsed black beans and 1/8 cup of corn. Sprinkle ¼ cup grated cheese over the corn and fold over the tortilla. Repeat with the remaining tortillas and filling.
8. Spray the tortillas with pan release spray to aid in browning.
9. Bake in a preheated oven for 15 minutes or until the tortillas are browned, the quesadillas are heated through, and cheese is melted.

Notes: How to cook dry beans:
Overnight Method: Rinse and pick through the beans to insure that there are no rocks or dirt. Add 1 ¾ quart of cold water to every 1 pound of beans. Cover and allow to soak overnight. In the morning, drain the water. Put the beans into a large pot. Add 1 ¾ quart of fresh water for every pound of beans, bring to a boil then reduce heat and simmer until the beans are tender. Most black beans will cook in 45 minutes to 1.5 hours. Drain and proceed with the recipe.
Quick soak method: Rinse and pick over the beans. Place in a pot with 1 ¾ quarts of water for each pound of dry beans. Bring the pot to a boil and boil for 2-3 minutes. Remove from heat and allow to soak for 1 hour. Drain the water. Return them to the large pot, add 1 ¾ quart of fresh water for every pound of beans, bring to a boil then reduce heat and simmer until the beans are tender. Most black beans will cook in 45 minutes to 1.5 hours. Drain and proceed with the recipe. Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon. Check occasionally if you need to add more water.