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Lada Burrito with Beans
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 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)
INGREDIENT | MEASURE (FOR 36 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) |
Beans, Pinto, Dry, Low Sodium, #10 Can, #252 | 2 #10 can(s) |
Garlic Powder, #331 | 3 tablespoon(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Salsa, Mild, Bulk, #269 | 1 1/2 quart(s) |
Tortilla, Soft Flour, Merchants, #61 | 36 tortilla(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 2 pound(s) |
Salsa, Mild, Bulk, #269 | 1 1/2 quart(s) |
DIRECTIONS
1. | Spray pan with pan release spray, sauté onion until tender. |
2. | Mash pinto beans. Combine cooked onion, mashed pinto beans, garlic powder, salt, and salsa in large pot. Heat until the product is warm. |
3. | 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. |
4. | Sprinkle cheese on burritos to completely cover. Cover pans with foil or lid. |
5. | Heat burritos to 145 degrees F. in a 350 degrees F oven. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Portion salsa in 1-ounce portions for students to select. |
7. | Portion one burrito with salsa for serving of 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and 1/4 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 commodity products when available.