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Bean Burrito Bowl

Recipe Courtesy of Harvest of the Month
Photo Courtesy of USDA: Bean Burrito Bowl

Ingredients

  • Local pinto beans, dried, pre-cooked* (4 lb dried beans, uncooked) - 11 lbs
  • Fresh onions, chopped - 6 ozs
  • Garlic powder - 1 Tbsp
  • Ground black pepper - 2 tsps
  • Chili powder - 3 Tbsps
  • Ground cumin - 2 Tbsps
  • Paprika - 1 Tbsp
  • Onion powder - 1 Tbsp
  • Salt - 2 tsps
  • Water - 2.25 qts

Preparation

  1. Combine beans, onions, garlic powder, pepper, seasonings, first amount of water, and tomato paste in a medium stock pot. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally. Critical Control Point: Heat to 165°F or higher for 15 seconds.
  2. Set aside for step 10. Critical Control Point: Hold for hot service at 135°F.
  3. Bring second amount of water to a boil.
  4. Place 1 lb 10 oz brown rice in each steam table pan (12” x 20”x 2½”). (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
  5. Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
  6. Bake: Conventional oven: 350°F for 40 minutes. Convection oven: 325°F for 40 minutes. Critical Control Point: Heat to 165 °F or higher for 15 seconds.
  7. Remove rice from oven. Fold cilantro into rice. Set aside for assembly.

Assembly:

  1. First layer: Portion rice mixture with No. 8 scoop (½ cup) in serving bowl.
  2. Second layer: Portion beans with No. 8 scoop (½ cup).
  3. Third layer: Portion salsa with No. 16 scoop (¼ cup).
  4. Garnish each burrito bowl with 1 Tbsp of cheese.
  5. Serve 1 burrito bowl.

Critical Control Point:  Hold for hot service at 135°F or higher.

*See Dry Bean Preparation



Serving Information

For Program
Serving Size
Serving Utensil
NSLP
1 each

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
0.25 oz
Red/Orange
⅜ C
Grains
1 oz