RECIPE DETAILS
Item ID: OU530
Serving Description: 1 Burrito
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: OU530
Serving Description: 1 Burrito
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Combine rice and first water amount - Steam or boil until fully cooked. Cool according to HACCP SOP.
2. Combine dried pinto beans and second water amount, bring to a boil, and then simmer covered for about 2 hours or until beans are cooked through. Cool according to HACCP SOP.
3. Preheat oven to 350 degrees F.
4. Line sheet pans with parchment paper (30 burritos per pan).
Preparation
1. Combine the cooked cooled rice, cooked cooled beans, shredded cheese, salsa, and seasonings together in a bowl. Mix until well combined.
2. Lay out tortillas and place 3/4 cup of filling in the center of each tortilla.
3. Fold in sides of the tortillas and tightly roll up.
4. Place 30 rolled burritos onto each lined sheet pan.
5. Cover each sheet pan with parchment and foil.
6. Placed covered pans in 350 degree oven and cook burritos until the center reaches 165 degrees F., about 40 minutes.
Serving
Serving = 1 Burrito
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2 | Calories: 399.09 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 11.63% | |
| Red Orange: 0 | Grains: 2.25 | Sodium: 535.87 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
