BURRITO BEAN N CHEESE

Instructions

Pre-Preparation

1. Steam rice and cool.

2. Prepare Refried Bean:
Ingredients:
BEANS PINTO
BEAN LIQUID
SPICE CUMIN (First amount)
SALT KOSHER (First amount)
a. Drain beans and reserve liquid. Weigh beans and liquid needed separately.
b. Combine beans and bean liquid with cumin and salt.
c. Burr mix until half of the beans are smooth.
d. Keep cool and set aside.

3. Thaw cheese.
4. Preheat oven to 350 degrees F. if preparing and serving sameday, onsite.

Preparation

1. Combine prepared refried beans, cheese, cooked rice, oregano, salt (second amont), cumin (second amount), and salsa.
2. Assemble burritos:
a. Lay out tortillas.
b. Using a level #8 disher, scoop bean/rice/cheese mixture in center of tortilla.
c. Place 30 burritos on each parchment-lined sheetpan (5 x 6).
d. Fold in sides and tightly roll up.
e. Cover pans with parchment paper and then foil.
f. Heat covered burritos in a 350-degree oven until internal temperature reaches 165 degrees (approximately 1 hour). Check internal temperature of a couple of burritos after 30 minutes of cooking time.

Note: If sending to site kitchens for service or preparing ahead of time:
e. Cover pans with a piece of parchment paper, then plastic bag.
f. Label, date, and refrigerate until ready to transport.
g. Chill burritos per HACCP. Keep cold during transport to satellite kitchens.
h. At site kitchens on day of service: Take the sheet pans out of the plastic bag, tightly wrap the pans with parchment paper with foil, and heat burritos in a 350-degree oven until internal temperature reaches 165 degrees (approximately 1 hour).

Serving

Serving grades 3-12 = 1 Burrito
Serving grades K-2 = 1/2 Burrito