Source: MRS 2021
MRS: 910 — Vegetarian Entrées (900s)

Lada Burrito with Beans

Meal Component Contribution:
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)
  •  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, #2805
2  #10 cans + 9  cups
Garlic Powder, #2709
1/4 cup
Salt, Table, #2219
1  tablespoon + 1  teaspoon
Salsa, Bulk, #2823
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, #2823
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 sautéd 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 cheese over the burritos to completely cover. Cover pans with foil or lid.

8.

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 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 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 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
358
Carbohydrates
50.52 g
Dietary Fiber
10.88 g
Protein
18.99 g
Sodium
998.00 mg
Total Fat
10.34 g
Sat. Fat
5.78 g
Trans Fat
0.00 g