Chicken and Bean Burrito

Instructions

Pre-Preparation

1. Thaw chicken under refrigeration at or below 41°F if frozen.
2. Cook the brown rice:
   1. Combine rice and water in 2-inch full-size hotel pans (ratio of 1 part rice to 2 parts water).
   2. Cover the hotel pans with parchment and foil, cook for 45-60 minutes in 350°F oven.
   3. Hold hot or cool as needed according to HACCP procedures.
      Note: Alternatively, cook rice in a steamer for 30 minutes or until water has been fully absorbed.
3. Prepare refried beans:
   1. Drain pinto beans and reserve liquid. Weigh pinto beans and liquid needed separately.
   2. Combine pinto beans and bean liquid with cumin (first amount) and salt (first amount).
   3. Use an immersion blender to blend until half of the beans are smooth.
   4. Keep cool and set aside.

Preparation

1. Combine cold chicken, beans, cheese, rice, oregano, cumin (second amount), salt (second amount), and salsa in a mixer to combine.
2. Lay tortillas out on a workspace.
3. Assemble burritos:
   1. Using a #8 disher (or 4 oz.), place chicken/bean/rice mixture in center of each 9 inch tortilla.
   2. Fold in sides tightly and roll up.
   3. Place 26 burritos (4 × 6 plus 2 on end) on each parchment-lined sheet pan.
   4. Cover pans with a piece of parchment paper and then foil.
   5. 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.
4.  If sending to site kitchens for service or preparing ahead of time:
   1. Cover pans of rolled burritos with a piece of parchment paper, then place in a plastic bag.
   2. Label, date, and refrigerate until ready to transport.
   3. Chill burritos per HACCP.
   4. Keep cold during transport to satellite kitchens.
   5. At site kitchens on day of service: Take sheet pans out of the plastic bag, tightly wrap the pans with parchment paper and foil, and heat burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour).

Serving

Serving size: 1 burrito

Suggested serving utensil: spatula or tongs

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.