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

Lada Burrito with Beans-USDA

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1½ 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 (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

Pan Release Spray, Vegetable Oil, #2514
10  grams
Onions, Frozen, Diced, #1610
1  pounds
Beans, Pinto, Dry, Low Sodium, #10 Can, USDA Foods, #A079
2  #10 cans
Garlic Powder, #2709
3  tablespoons
Salt, Table, #2219
1  tablespoons
Salsa, Bulk, #A237-USDA Foods
3  quarts , (divided into two 1½ quart containers)
Tortilla, Soft Flour, 8", #1222
36  tortillas
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
2  pounds


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.

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
49.94 g
Dietary Fiber
11.60 g
18.28 g
711.00 mg
Total Fat
9.70 g
Sat. Fat
5.34 g
Trans Fat
0.00 g