CRUNCHY VEGETABLE BURRITO

Ingredients

Ingredient Weight Measure Issue
YOGURT,PLAIN,NONFAT 6-1/4 lbs 2 qts 3-1/2 cup
SALAD DRESSING,RANCH,FAT FREE 4-1/4 lbs 2 qts
GARLIC POWDER 1/2 oz 1 tbsp
CHILI POWDER,DARK,GROUND 1/2 oz 1 tbsp
CUMIN,GROUND 1/4 oz 1 tbsp
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 9-1/8 lbs 1 gal 1-7/8 qts
SWEET POTATOES,FRESH,PARED,SHREDDED 4-1/2 lbs 3 qts 3-3/8 cup 5-5/8 lbs
TOMATOES,FRESH,CHOPPED 4-1/2 lbs 2 qts 3-3/8 cup 4-5/8 lbs
BROCCOLI,FRESH,FLORETS 3-1/2 lbs 1 gal 1/2 qts 5-3/4 lbs
ONIONS,GREEN,FRESH,SLICED 1 lbs 1 qts 1/2 cup 1-1/8 lbs
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED 7-1/4 oz 1-1/2 cup
TORTILLAS,WHEAT,10 INCH 12-3/8 lbs 100 each
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED 3-1/4 lbs 3 qts 1 cup

Method

1 Combine yogurt, ranch dressing, garlic powder, chili powder, and cumin. Blend well. CCP: Refrigerate at 41 F. or lower for use in
Step 3.
2 Combine kidney beans, sweet potatoes, tomatoes, broccoli, green onions, and jalapeno peppers.
3 Toss vegetables with dressing until well coated. CCP: Refrigerate at 41 F. or lower for use in Step 5.
4 Wrap tortillas in foil; place in warm oven, about 150 F., or in a warmer for 15 minutes or until warm and pliable.
5 Place 5-1/2 ounces (about 2/3 cup) vegetable mixture on warm tortilla. Top with 1/2 ounce (2 tablespoons) cheese. Spread evenly
in center of tortilla. Fold up sides of tortilla; fold up front of tortilla to cover filling; roll tightly to back of tortilla like a burrito;
wrap with parchment, wax paper or foil.
6 CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
280 cal 50 g 14 g 3 g 4 mg 753 mg 234 mg

Portion

1 Burrito

Yield

100


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