Bean Burrito
Cook Time: 20 Min.
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: Tomato, Onion, Garlic, Beans/Legumes, AllergenSulphites, AllergenWheat
Calories: 210 Kcal
Carbohydrates: 35 g
Protein: 8 g
Total Fat: 6 g
Calcium: 125 mg
Sodium: 730 mg
Ingredients
10 Servings
1/2 Cup Onion, Yellow
1 1/2 tsp Oil, Vegetable
1/8 tsp Garlic,
Powder
14 Oz Tomato,
Diced Cnd
1/2 Cup Tomato, Sauce Cnd
1/4 Cup Peppers,
Chile Green Cnd
1/4 tsp Oregano,
Dry
1/4 tsp Basil, Dried
Leaves
10 each Tortilla
Flour 10 in
2 1/2 Cup Beans,
Refried Cnd
25 Servings
1 1/4 Cup Onion, Yellow
1 Tbsp 1 tsp Oil, Vegetable
1/4 tsp Garlic,
Powder
2 lb 3 Oz Tomato,
Diced Cnd
1 1/4 Cup Tomato, Sauce Cnd
2/3 Cup Peppers,
Chile Green Cnd
3/4 tsp Oregano,
Dry
3/4 tsp Basil, Dried
Leaves
25 each Tortilla
Flour 10 in
1 1/2 Qt Beans,
Refried Cnd
50 Servings
2 1/2 Cup Onion, Yellow
2 Tbsp 2 tsp Oil, Vegetable
3/4 tsp Garlic,
Powder
4 lb 6 Oz Tomato,
Diced Cnd
2 1/2 Cup Tomato, Sauce Cnd
1 1/4 Cup Peppers,
Chile Green Cnd
1 1/4 tsp Oregano,
Dry
1 1/4 tsp Basil, Dried Leaves
50 each Tortilla
Flour 10 in
3 1/8 Qt Beans,
Refried Cnd
100 Servings
1 1/4 Qt Onion, Yellow
1/3 Cup Oil, Vegetable
1 1/4 tsp Garlic,
Powder
8 lb 12 Oz Tomato,
Diced Cnd
1 1/4 Qt Tomato, Sauce Cnd
2 1/2 Cup Peppers,
Chile Green Cnd
2 1/2 tsp Oregano,
Dry
2 1/2 tsp Basil, Dried Leaves
100 each Tortilla
Flour 10 in
1 Gal 4 Cup Beans,
Refried Cnd
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
SAUCE: Saute onion in oil, add garlic powder and stir. Add tomatoes, tomato sauce, chilies, and seasonings. Bring to a boil. Reduce heat and Oil, simmer 15 min.
While sauce is simmering, place 1/4 cup of Beans in each Tortilla. Roll up and place in an ungreased baking pan.
Pour sauce over wrapped tortillas in pan. Bake, approximately 20 min.
For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.