MEASURE (FOR 36 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
Onions, Frozen, Diced, #1610
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
2 #10 can(s)
Garlic Powder, #2709
Salt, Table, #2219
Salsa, Bulk, #2823
3 quart(s), (divided into two 1½ quart containers)
Tortilla, Soft Flour, 8", Briggs, #1222
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
Spray pan with pan release spray, sauté onion until tender.
Mash pinto beans. Combine cooked onion, mashed pinto beans, garlic powder, salt, and 1½ quarts of salsa in large pot. Heat until the product is warm.
Using a #8 scoop, place bean mixture in center of tortilla. Fold bottom end up and place folded side down in steamtable pans that have been sprayed with food release spray.
Sprinkle cheese on burritos to completely cover. Cover pans with foil or lid.
Bake at 350 degrees F for 10 minutes or until cheese melts.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion salsa in 1-ounce portions for students to select.
Portion one burrito with salsa for serving of 2 oz. eq. meat/meat alternate, 1½ oz. eq. whole grain, and ¼ cup red/orange vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for entrées.
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