Ingredients
| Fresh Onions, chopped(Or 1 ounce dehydrated onions) | 5 ounces |
| Granulated Garlic | 1 tablespoon |
| Ground black or white pepper | 2 teaspoons |
| Canned tomato paste(1 pound, 12 ounces) | 1.75 pounds |
| Water | 1 quart |
| Chili powder | 3 tablespoons |
| Ground cumin | 2 tablespoons |
| Paprika | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Canned pinto beans, drained or dry pinto beans, cooked | 7 pounds |
| Reduced fat Cheddar cheese, shredded(2 pounds, 8 ounces) | 2.5 pounds |
| Enriched flour tortilla, 8-inch | 50 each |
Instructions
- Mix onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 15 minutes. Reserve for step 2.
- Using mixer with paddle attachment, puree beans for 4-5 minutes on medium speed until beans are a smooth consistency. Combine ingredients from step 1, and shredded cheese with the pureed beans.
- Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.
- Portion bean mixture with No. 8 scoop (½ cup) onto each tortilla. Fold around beans envelope style.
- Place folded burritos seam side down on sheet pans (18″ x 26″ x 1″) which have been lightly coated with pan release spray, 33-35 burritos per pan. For 50 servings, use 2 pans. For 100 servings, use 3 pans.
- Bake: Conventional oven: 375° F for 15 minutesConvection oven: 325° F for 15 minutes
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.
Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For
50 servings, use 1⁄4 cup 3 Tbsp Mexican Seasoning Mix.
Serving Size: 1 burrito