Recipe Source: COOKB
  • 30
  • 1
  • Serving Measure: BURRITO
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 BURRITO
  • Nutrition Link: 80189
  • Food Category: Vegetarian
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Steam rice and cool.
    Chill beans.
    Thaw cheese.

  • Preparation Instructions:

    Combine beans, cheese, rice, oregano, salt, cumin and salsa.
    To assemble burritos:
    Lay out tortillas.
    Using a level #8 disher, scoop bean/rice/cheese mixture in center of tortilla.
    Place 30 burritos on each parchment-lined sheetpan (5 x 6).
    Cover with another piece of parchment paper, then plastic bag.
    Label, date and refrigerate until ready to transport.
    Chill burritos per HACCP. Keep cold during transport to satellite kitchens.
    Fold in sides tightly and roll up.

  • Serving Instructions:

    Take sheet pan of burritos out of plastic bag. Make sure parchment paper is on top of burritos. Tightly cover pan with foil.
    Heat TIGHTLY COVERED burritos in a 350-degree oven until internal temperature reaches 165 degrees (approx 1 hour). Check internal temperature of a couple of burritos after 30 minutes cooking time.

    Serve one burrito per student grades 3-12.
    Serve one half burrito per student grades K-2.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 2 Calories: 353.06
Dark Green: 0 Milk: 0 Sat. Fat: 3.26%
Red Orange: 0.25 Grains: 2 Sodium: 951.05
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.