RECIPE DETAILS
Item ID: 1802353
Serving Size: 1 Burrito
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Sandwich, Wraps
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1802353
Serving Size: 1 Burrito
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Sandwich, Wraps
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Steam rice and cool.
-
Prepare Refried Beans:
- Drain pinto beans and reserve liquid. Weigh pinto beans and liquid needed separately.
- Combine pinto beans and bean liquid with cumin (first amount) and salt (first amount).
- Use an immersion blender to blend until half of the beans are smooth.
- Keep cool and set aside.
- Thaw cheese.
- Preheat oven to 350°F if preparing and serving same day, onsite.
Preparation
- Combine prepared refried beans, cheese, cooked rice, oregano, salt (second amount), cumin (second amount), and salsa.
-
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 sheet pan (5 × 6).
- Fold in sides and tightly roll up.
- Cover pans with parchment paper and then foil.
- Heat covered burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour). Check internal temperature of a couple of burritos after 30 minutes of cooking time.
-
If sending to site kitchens for service or preparing ahead of time:
- Cover pans with a piece of parchment paper, then a plastic bag.
- Label, date, and refrigerate until ready to transport.
- Chill burritos per HACCP. Keep cold during transport to satellite kitchens.
- At site kitchens on the day of service: take the sheet pans out of the plastic bag, tightly wrap the pans with parchment paper and foil, and heat the burritos in a 350°F oven until the internal temperature reaches 165°F (approximately 1 hour).
Serving
Serving size: 1 burrito Recipe Source: Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2.25 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 384.48* kcal |
| Total Fat | 13.55* gm |
| Saturated Fat | 7.77* gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,077.97* mg |
| Carbohydrates | 48.99* gm |
| Fiber | 8.37* gm |
| Sugars | 2.59* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
