Source: MRS 2022
MRS: 5045 — Vegetarian Entrées (5000s)

Bean Burrito (Made)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 ½ oz. eq. enriched grain, ¼ cup other vegetable
Number of Portions: 100  Size of Portion: 1 burrito
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Onions, Frozen, Diced, #1610
3 1/3 cup
Paste, Tomato, #10 Can, #2825
1  quart + 2 1/2 cups
Water, Municipal, Mississippi
2  quarts
Chili Powder, #2703
1/4 cup
Spice Blend MS, Southwest, No Salt, #2735
1/2 cup
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
2  #10 cans + 6 1/2 cups
Cheese, American, Grated/Shredded, USDA
6  pounds + 4  ounces
Tortilla, Soft Flour, 8", #1222
100  tortillas
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Cheese, American, Grated/Shredded, USDA
1  pound + 10  ounces
DIRECTIONS

1.

Defrost the onions in the refrigerator overnight.
 

2.

Mix the onions, tomato paste, chili powder, Southwest Spice Blend, and water in a braising pan, steam jacketed kettle, or large pot. Blend the ingredients well.

Then simmer for 15 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.

3.

Use a mixer with paddle attachment, puree the beans for 4 to 5 minutes on medium speed until the beans are a smooth consistency. Combine the ingredients from step 2 and 6 pounds + 4 ounces of shredded cheese with the pureed beans. Mix to a smooth consistency.
If using dried beans, see Production Notes for preparation instructions.

4.

Warm the tortillas according to package and/or case directions.

5.

Weigh 1 ounce of cheese to determine portion size for each burrito.

6.

Portion bean mixture with #8 scoop (½ cup) on of each tortilla.

Top the bean mixture with 1 ounce of cheese.  

Fold the tortilla around beans and cheese envelope style. (See pictures at the end of the recipe for each step)

7.

Place folded burritos seam side down on sheet pan (18" x 26" x 1") lined with pan liners, 33-35 burritos per pan.

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 manufacturer instructions on package or case have a higher temperature, follow those recommendations.

9.

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

10.

Portion 1 burrito for 2 oz. eq. meat/meat alternate, 1 ½ oz. eq. enriched grain, and ¼ cup other vegetable.

CCP:  Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

PREPARATION NOTES FOR DRIED BEANS:

SOAKING BEANS:
Overnight method: Add 1¾ quarts of cold water to every pound of dry beans. Cover. Let stand overnight in the refrigerator.
Quick-soak method: Boil 1¾ quarts of 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,
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
331
Carbohydrates
35.72 g
Dietary Fiber
6.42 g
Protein
15.07 g
Sodium
771.00 mg
Total Fat
15.09 g
Sat. Fat
9.21 g
Trans Fat
0.00 g



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

Portion bean mixture with #12 scoop (1/3 cup) onto 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