VEGETARIAN BURRITO

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 1-3/8 lbs 1 qts 1-5/8 lbs
GARLIC POWDER 5/8 oz 2 tbsp
CHILI POWDER,DARK,GROUND 3/4 oz 3 tbsp
CUMIN,GROUND 7/8 oz 1/4 cup 1/3 tbsp
BEANS,PINTO,CANNED,DRAINED 8-1/2 lbs 1 gal
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 6-1/4 lbs 1 gal
BEANS,BLACK,CANNED,DRAINED 9 lbs 1 gal
TORTILLAS,WHEAT,6 INCH 14-1/8 lbs 200 each
LETTUCE,ICEBERG,FRESH,SHREDDED 4 lbs 2 gal 1/4 qts 4-1/3 lbs
TOMATOES,FRESH,CHOPPED 10 lbs 1 gal 2-1/4 qts 10-1/4 lbs
CHEESE,MONTEREY JACK 10 lbs 2 gal 5/8 qts
SAUCE,SALSA 10-3/4 lbs 1 gal 1 qts

Method

1 Spray a steam-jacketed kettle with vegetable spray. Saute onion until translucent. Add garlic, chili powder, and cumin. Cook until
aroma is released.
2 Add drained beans and simmer for 20 minutes.
3 To assemble burritos, place a scoop of bean mixture down the center of the tortilla, add 2 tablespoons lettuce, 1 tablespoons tomato
and 3 tablespoons grated Monterey jack cheese. To roll, turn the lower lip of the burrito up, and roll laterally.
4 Wrap each burrito in foil deli papers and place in a pan for service. CCP: Hold for service at 41 F. or lower.
5 Serve with 3 tablespoons salsa on the side.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
521 cal 61 g 25 g 20 g 40 mg 1060 mg 416 mg

Portion

2 Burritos

Yield

100


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