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Lada Burrito with Beans-USDA
2 oz. eq. meat/meat alternate, 1½ oz. eq. whole grain, ¼ cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1 burrito
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Onions, Frozen, Diced, #1610 | 3 cups |
Beans, Pinto, Dry, Low Sodium, #10 Can, USDA Foods, #A079 | 2 #10 cans + 9 cups |
Garlic Powder, #2709 | 1/4 cup |
Salt, Table, #2219 | 1 tablespoon + 1 teaspoon |
Salsa, Bulk, #A237-USDA Foods | 1 quart + 2 1/2 cups |
Tortilla, Soft Flour, 8", #1222 | 50 tortillas |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 3 pounds + 2 ounces |
Salsa, Bulk, #A237-USDA Foods | 1 quart + 2 1/2 cups |
DIRECTIONS
1. | Thaw the onions in the refrigerator overnight. |
2. | Spray a braising pan, steam jacketed kettle, or large stock pot with food release spray. Drain the onions then sauté them until they are tender. |
3. | Use a mixer with a paddle attachment to puree the beans for 4 to 5 minutes on medium speed until they are a smooth consistency. |
4. | Combine the garlic powder, salt, and 1 quart + 2½ cups of salsa with the beans in a mixer bowl and mix on medium speed until it is a smooth consistency. Add this mixture to the sautéed onion. Heat the mixture until the bean mixture is warm. |
5. | Heat the tortillas according to package and/or case directions. Lay the tortillas on a clean surface or sheet pan. |
6. | Use a #8 scoop to place a scoop of bean mixture in the center of each tortilla. Fold the bottom end up and place the folded side down, envelope style. Place the folded burritos seam side down on sheet pans (18" x 26" x 1"), lined with pan liners or sprayed with food release spray. Place 33-35 burritos per pan. |
7. | Sprinkle the cheddar cheese on burritos to completely cover them. Cover the pans with foil or a lid. |
8. | To bake:
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
9. | Portion remaining 1 quart + 2½ cups of salsa in 1-ounce portions for students to select. |
10. | 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 the 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.