Idaho Potato Wraps

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

A soft warm flour tortilla is wrapped around a delectable mixture of potatoes and beans for a comforting treat. Top with cheese and sour cream for extra richness.

Ingredients

4 medium Idaho potatoes, washed and diced
Juice of 1 lime
2 cups salsa
1 cup canned black beans, drained and rinsed
1⁄2 cup green or red bell pepper, diced
4 10-in. flour tortillas

Optional:
1⁄2 cup cilantro or parsley, chopped
1⁄2 cup celery or radish, chopped
1 cup low-fat cheese, shredded
1⁄2 cup green onions, chopped
1⁄2 cup low-fat sour cream

Steps

1. Boil potatoes about 5 min., or until tender when pierced with a fork. Drain and set aside.

2. In a large bowl, combine lime juice with salsa. Add potatoes, black beans and bell pepper, stirring to combine well. Add optional ingredients, if desired.

3. Warm tortillas and place on plates. Top each tortilla with 1⁄4  cup potato mixture, placing it on one side of tortilla. Roll tortilla and serve.

More From FoodService Director

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

FSD Resources