Bean and Cheese Burrito
Meat/Meat Alternative, Grains, Main, Latin, Vegetarian
Yield: 60 Servings
One serving provides:
Meat/meat alternate: 2 oz. eq.
Grains: 1.5 oz.
Ingredients
2 ea. Garlic cloves, raw
1/3 #10 can, un-drained Tomatoes, canned, diced
1/8 #10 can un-drained Green chile peppers, canned
10 lb. Pinto beans, cooked
½ cup Taco seasoning mix (recipe follows)
2 lb. 12 oz. Cheddar cheese, yellow, reduced fat
60 each Tortilla, 8”, whole grain
Taco Seasoning Mix
¾ cup Chili powder
¾ cup Ground cumin
2 Tbsp. Paprika
2 Tbsp. Onion powder
3 Tbsp. Garlic, granulated
3 Tbsp. Onions, dehydrated flakes
Method
Place garlic, diced tomatoes, and green chiles in a 5 gallon container. Blend well with an immersion blender.
Keep chilled.
Using a mixer with the paddle attachment; add cooked beans, tomato sauce mixture, and taco seasoning mix. Mix for 4 to 5 minutes on medium speed until most beans are smooth, leaving some whole beans.
Add cheese and mix to distribute evenly.
Amounts to add to each mixing bowl for 12 pan batch:
60 pounds cooked beans
1 gallons + 3 quarts sauce mixture
3 cups taco seasoning mix
16.5 pounds shredded cheddar cheese
5. Portion bean mixture with a #8 scoop (1/2 cup) onto each tortilla. Fold in edges of tortilla and fold tortilla around the bean mixture.
6. Place rolled burritos on sheet pans that have been lined with parchment paper (30 burritos per pan). Cover sheet pan of burritos with bun pan bag and place onto speed rack.
7. Label each pan with appropriate labeling to include item name, date produced and expiration date.
8. Store in refrigerator until shipping date at 40°F or below.
9. *30 burritos per sheet pan* 60# beans = 88# mix per bowl
CCP: Refrigerate until served.
Taco Seasoning Mix
Combine all ingredients and mix thoroughly.
Store mixture in a tightly sealed container.
Label and date the container.
Use as an ingredient according to recipes.
Yield: approximately 2 cups
Source: Jeremy West, Greeley-Evans Weld County School District 6