Bean and Rice Burrito with Tomato Salsa

Grains, Meat/Meat Alternative, Vegetable, Main, Latin , Vegetarian

Yield: 100 Servings

One serving (2 tacos) provides 2 oz equivalent meat/meat alternate, 1/2 cup of vegetable, and 1 serving of grains/breads.

Ingredients

100 each Tortillas, whole wheat, 7 to 8 inches (at least 1.5 oz each) 

2 gal 1 qt 2 1/2 cups Bean Filling for Burritos, hot 

1 gal 2 qt 1 cup Steamed Brown Rice, hot  

3 qt 1/2 cup Cheddar cheese, reduced fat, shredded 

3 qt 1/2 cup Tomato Salsa  

Method

  1. Preheat the oven to 375° F. Wrap the tortillas in foil (bundles of 10) and warm in the oven until soft and pliable, about 5 minutes. 

  2. Lay the tortillas on a work surface. Add 3 1/2 oz (3/8 cup) of the bean filling, top with 2 oz (1/4 cup) of rice, and 2 tbsp of cheddar cheese. Roll tortilla up burrito style to completely enclose filling. (See Recipe Notes for additional filling suggestions.) 

  3. Place the filled burritos, seam side down in a baking pan. Heat at 375° F for about 15 minutes (internal temperature should reach 165° F) and hold hot for service. 

  4. Serve 1 burrito per portion with 1 oz (2 tbsp) salsa. 

Recipe Notes: 

Add about 3 tbsp shredded lettuce and 1 tbsp diced tomato to the burritos before rolling them up

Source: Jeremy West, Greeley-Evans Weld County School District 6