Recipe Source: BVSD
  • 100
  • 1
  • Serving Measure: EACH
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 Serving = 1 Burrito
  • Nutrition Link: 80197
  • Food Category: Pork
  • HACCP Process Category: SameDay


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

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Drained black beans yield: 56%
    Pork leg without bone yields 60%

  • Preparation Instructions:

    Thaw pork under refrigeration for 24-48 hours.
    Preheat oven to 325 degrees Place pork in a deep hotel pan. Season with salt and pepper. Add dice green chilies, cumin and chili powder and water. Roast pork, uncovered for two hours until browned then rotate 180 degrees to brown other side for another 2 hours. Add water as needed.
    While pork is cooking, combine rice and water. Cook in a preheated steamer for 60 minutes and then cool completely. Reserve until pork is finished Reserve braising liquids and ingredients from pork. Shred pork and add in rice, cheese, drained black beans, roasted red peppers, and cilantro.
    Strain the green chilies from the braising liquid and add to the mix. Mix well and add in some of the liquid to achieve a nice moist burrito filling that will hold together lightly when pressed in your hand. Using a number a #8 disher place one scoop onto a 9 inch ww tortilla and roll into a burrito. Place 30 burritos onto a lined sheet pan.

  • Serving Instructions:

    Reheat covered in a 350 degree oven for 20 minutes or until internal temp is 165 degrees.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.25 Calories: 312.14
Dark Green: 0 Milk: 0 Sat. Fat: 3.42%
Red Orange: 0 Grains: 2 Sodium: 714.08
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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