INGREDIENTS:2 quarts onions, diced 2 cups zucchini, diced 2 cups celery, diced 5 cups carrots, diced, ¼-inch 2 Tbsp. vegetable oil 1 #10 can (7lbs., 5 oz.) Bush’s Best Vegetarian Baked Beans 2 cups vegetable stock, canned ½ cup parsley, fresh chopped 3 cups corn, canned, drained 2 Tbsp. cumin, ground ½ tsp. cayenne, ground 1 Tbsp. Italian seasoning 3 tortillas, flour, 6-inch DIRECTIONS:In steam-jacketed kettle, saute onions, zucchini, celery and carrots in oil until tender but not soft. Add ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.