Ingredients
- 7 pounds and 8 ounces or 48 whole grain-rich flour tortillas, 10 inch round, 2.5 ounces each
- 2 number 10 cans black beans (U.S. Department of Agriculture [USDA] food item)
- 3 pounds and 1 ounce as purchased (AP) fresh romaine lettuce
- 6 pounds or 24 cups low moisture, part skim mozzarella cheese, shredded (USDA food item)
- 6 pounds and 6 ounces AP fresh whole tomatoes
Directions
To Prepare Rice One Day in Advance
- Remove tortillas from freezer to thaw. Hold in warmer.
To Prepare Filling
- Preheat conventional oven to 375°F or convection oven to 350°F.
- Rinse and drain black beans in colander. Place beans in one–12 inch by 12 inch by 4 inch steam table pan. Heat beans in oven for approximately 12 to 15 minutes. Critical Control Point (CCP): Heat beans to at least 135°F for 15 seconds. Hold in warmer at 135°F or higher for assembly.
- Rinse, trim and drain lettuce in colander. Slice lettuce into about 1 inch strips. Place lettuce in one–12 inch by 12 inch by 4 inch pan. Hold in refrigerator for assembly. CCP: Hold at 41°F or lower for service.
- Rinse and trim stem end from tomatoes. Chop tomatoes into ¼ inch pieces. Place in one–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. CCP: Hold at 41°F or lower for service.
- Place shredded cheese in one–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. CCP: Hold at 41°F or lower for service.
For Assembly
- Remove warm tortillas and beans from warmer.
- Place pans of ingredients in order of assembly: tortillas, beans, lettuce, tomatoes, and cheese.
- Place tortillas on one–20¾ inch by 12¾ inch by 1 inch sheet pan. Scoop ¼ cup or one number 16 scoop beans onto tortilla. Spread ¾ of the length of the tortilla.
- Top beans evenly with ½ cup or one number 8 scoop shredded cheese
- Top cheese with ½ cup or one number 8 scoop lettuce.
- Top lettuce with ¼ cup or one number 16 scoop chopped tomatoes.
- Fold into a burrito.
- Portion 1–4.75 ounce burrito each immediately for serving.