Source: MRS 2015
MRS: 902 — Vegetarian Entrées (900s)

Bean Burrito (Made) - Merch

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1¾ oz. eq. whole grains, and 1/4 cup other vegetable
Number of Portions: 100  Size of Portion: 1 burrito
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Onions, Frozen, Diced, #1610
1 pound(s) + 10 2/3 ounce(s)
Paste, Tomato, #10 Can, #2825
1 quart(s) + 2 1/2 cup(s)
Water, Municipal, Mississippi
2 quart(s)
Chili Powder, #2703
1/4 cup(s)
Spice Blend MS, Southwest, No Salt, #2735
1/2 cup(s)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
2 #10 can(s) + 6 1/2 cup(s)
Cheese, American, Grated/Shredded, #1307
7 pound(s) + 14 ounce(s), (divided 6 pounds, 4 ounces and 1 pound, 10 ounces)
Tortilla, Soft Flour, 8", Merchants, #1222
100 tortilla(s)
DIRECTIONS

1.

Mix onions, tomato paste, chili powder, Southwest Spice Blend and water in large pot or braising pan. Blend well. Then simmer for 15 minutes.

2.

Combine cooked dry pinto beans or drained pinto beans with above mixture. Puree mixture to a smooth consistency.
If using dried beans, see Production Notes for preparation instructions.

3.

Warm tortillas according to package and/or case directions.

4.

Portion bean mixture with #12 scoop (1/3 cup) onto each tortilla. Top bean mixture with 1 ounce of cheese.  Fold tortilla around beans and cheese envelope style.

5.

Place folded burritos seam side down on lightly oiled sheet pan lined with pan liners (18" x 26" x 1"), 24 burritos per pan.

6.

To bake:
Conventional Oven: 375 degrees F for 15 to 20 minutes.
Convection Oven: 325 degrees F for 15 to 20 minutes.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Sprinkle remaining shredded cheese (1 pound and 10 ounces) evenly over burritos before serving.

8.

Portion 1 burrito for 2 oz. eq. meat/meat alternate, 1¾ oz. eq. whole grain, and ¼ cup other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

PREPARATION NOTES FOR DRIED BEANS:

SOAKING BEANS:
Overnight method: Add 1¾ quarts cold water to every pound of dry beans. Cover. Let stand overnight in refrigerator.
Quick-soak method: Boil 1¾ quarts water for each pound of dry beans. Pour  beans in and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.

COOKING DRIED BEANS:
Once the beans have been soaked, add ½ teaspoon salt for every pound of dry beans. Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately or,
CCP:  Hold for hot service at 135 degrees F.

Or, chill for later use. If chilling:
CCP:  Cool to 70 degrees F within 2 hours and to 41 degrees F within an additional 4 hours.

1 pound dry beans = about 2½ cups dry or 6¼ cups cooked beans.

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.

Nutrients Per Serving
Calories
361
Carbohydrates
40.69 g
Dietary Fiber
6.42 g
Protein
16.07 g
Sodium
926.00 mg
Total Fat
15.09 g
Sat. Fat
8.71 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Bean Burrito (Made) - Merch
1.

#12 scoop (1/3 cup) of bean mixture on each tortilla

2.

Creating an envelop around the beans and cheese mixture with the tortilla

3.

Rolling the tortilla around the beans and cheese mixture

4.

Folded burritos placed seam side down on a sheetpan ready to be cooked

5.

Baked Bean Burritos sprinkled with shredded cheese

6.

1 serving of Bean Burrito