Source: MRS 2018
MRS: 910.1 — Vegetarian Entrées (900s)

Lada Burrito with Beans-Merch-USDA

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, ¼ cup red/orange vegetable
Number of Portions: 36  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 36 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
10 gram(s)
Onions, Frozen, Diced, #1610
1 pound(s)
Beans, Pinto, Dry, Low Sodium, #10 Can, USDA Foods, #A079
2 #10 can(s)
Garlic Powder, #2709
3 tablespoon(s)
Salt, Table, #2219
1 tablespoon(s)
Salsa, Bulk, #A237-USDA Foods
3 quart(s), (divided into two 1½ quart containers)
Tortilla, Soft Flour, 8", Merchants, #1222
36 tortilla(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
2 pound(s)
DIRECTIONS

1.

Spray pan with pan release spray, sauté onion until tender.

2.

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.

3.

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.

4.

Sprinkle cheese on burritos to completely cover. Cover pans with foil or lid.

5.

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.

6.

Portion salsa in 1-ounce portions for students to select.

7.

Portion one burrito with salsa for serving of 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, and 1/4 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.

Production Notes

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
377
Carbohydrates
54.94 g
Dietary Fiber
11.60 g
Protein
19.28 g
Sodium
866.00 mg
Total Fat
9.70 g
Sat. Fat
4.84 g
Trans Fat
0.00 g