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Bean Burrito
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 100 Size of Portion: 1 burrito
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Onions, Frozen, Chopped, #72 | 1 pound(s) + 10 2/3 ounce(s) |
Paste, Tomato, #10 Can, #266 | 6 1/2 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Chili Powder, #329 | 1/4 cup(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1/2 cup(s) |
Beans, Pinto, Dry, Low Sodium, #10 Can, #252 | 2 #10 can(s) + 6 1/2 cup(s) |
Cheese, American, Grated/Shredded, #60 | 6 pound(s) + 14 ounce(s) |
Tortilla, Soft Flour, Briggs, #59 | 100 tortilla(s) |
DIRECTIONS
1. | Mix onions, tomato paste, chili powder, Southwest spice blend and water in large pot or braising pan. Blend well. Simmer for 15 minutes. |
2. | Combine cooked dry pinto beans or drained pinto beans with above mixture. Puree mixture to a smooth consistency. |
3. | Heat tortillas for 3 minutes or until warm. |
4. | Portion bean mixture with #12 scoop (1/3 cup) onto each tortilla. Top bean mixture with 1 ounce of cheese. Fold tortilla around beans and cheese envelope style. |
5. | Place folded burritos seam side down on lightly oiled pan liners (18" x 26" x 1"), 33-35 burritos per pan. |
6. | To bake: Conventional Oven: 375 degrees F for 15 to 20 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Sprinkle remaining shredded cheese (1 pound and 10 ounces) evenly over burritos before serving. |
8. | Portion 1 burrito for 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and 1/4 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
SOAKING BEANS:
Overnight method: Add 1 3/4 quarts cold water to every pound of dry beans. Cover. Let stand overnight in refrigerator.
Quick-soak method: Boil 1 3/4 quarts 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 1/2 teaspoon salt for every pound of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately or,
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 lb dry beans=about 2 1/2 cups dry or 6 1/4 cups cooked beans.