Bean Burrito, USDA

Ingredients

Fresh Onions, chopped(Or 1 ounce dehydrated onions)5 ounces
Granulated Garlic1 tablespoon
Ground black or white pepper2 teaspoons
Canned tomato paste(1 pound, 12 ounces)1.75 pounds
Water1 quart
Chili powder3 tablespoons
Ground cumin2 tablespoons
Paprika1 tablespoon
Onion powder1 tablespoon
Canned pinto beans, drained or dry pinto beans, cooked7 pounds
Reduced fat Cheddar cheese, shredded(2 pounds, 8 ounces)2.5 pounds
Enriched flour tortilla, 8-inch50 each

Instructions

  1. Mix onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 15 minutes. Reserve for step 2.
  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.
  3. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.
  4. Portion bean mixture with No. 8 scoop (½ cup) onto each tortilla. Fold around beans envelope style.
  5. 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.
  6. 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