Bean Burrito Bowl (Vegetable) -
USDA Recipe for Adults in CACFP
Ingredients
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Quantity
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Ingredients
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Quantity
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Ingredients
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Quantity
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Ingredients
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Quantity
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Ingredients
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Quantity
25 Servings
Weight
- 5 lb 8 oz Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 5 lb 8 oz *Dry pinto beans, cooked (See Notes Section)
- 3 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 14 oz Canned no-salt-added tomato paste
- - - Water
- 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
- 1 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 2 lb 8 oz *Fresh tomatoes, chopped
- 12 oz *Fresh red onions, diced ¼”
- 3 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 1 oz *Fresh cilantro, finely chopped
- 2 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 1 lb 4 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 3 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 3 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 1 Tbsp Garlic powder
- 1 tsp Ground black pepper
- 2 Tbsp Chili powder
- 2 Tbsp Ground cumin
- 2 tsp Paprika
- 1 Tbsp Onion powder
- ½ tsp Salt
- 1 qt 2½ cups Water
- 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato paste
- 1 gal Water
- 2 qt Brown rice, long-grain, regular, dry, parboiled
- 1¾ cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe:
- 1 qt 1⅓ cup *Fresh tomatoes, chopped
- 2⅓ cups *Fresh red onions, diced ¼”
- ½ cup *Fresh jalapeño peppers, seeded, diced ¼”
- 1¾ cups *Fresh cilantro, finely chopped
- ⅓ cup *Fresh green onions, finely chopped
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 Tbsp Garlic powder
- 1 qt 1 cup Reduced-fat cheddar cheese,finely shredded
50 Servings
Weight
- 11 lb Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 11 lb Dry pinto beans, cooked (See Notes Section)
- 6 oz *Fresh onions, chopped
- - - Garlic powder
- - - Ground black pepper
- - - Chili powder
- - - Ground cumin
- - - Paprika
- - - Onion powder
- - - Salt
- - - Water
- 1 lb 12 oz Canned no-salt-added tomato paste
- - - Water
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 2 oz *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 5 lb *Fresh tomatoes, chopped
- 1 lb 8 oz *Fresh red onions, diced ¼"
- 6 oz *Fresh jalapeño peppers, seeded, diced ¼”
- 2 oz *Fresh cilantro, finely chopped
- 4 oz *Fresh green onions, finely chopped
- - - Salt
- - - Ground black pepper
- - - Garlic powder
- 2 lb 8 oz Reduced-fat cheddar cheese,finely shredded
Measure
- 1 gal 2 qt Canned, low sodium pinto beans, drained, rinsed
- - - OR
- 1 gal 2 qt *Dry pinto beans, cooked (See Notes Section)
- - - *Fresh onions, chopped
- 2 Tbsp Garlic powder
- - - Ground black pepper
- ¼ cup Chili Powder
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Paprika
- 2 Tbsp Onion powder
- 1 tsp Salt
- 3 qt 1 cup Water
- 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
- 2 gal Water
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cups *Fresh cilantro, finely chopped
- - - Pico de Gallo Recipe
- 2 qt 2⅔ cups *Fresh tomatoes, chopped
- 1 qt ⅔ cup *Fresh red onions, diced ¼”
- 1 cup *Fresh jalapeño peppers, seeded, diced ¼”
- 3½ cups *Fresh cilantro, finely chopped
- ⅔ cup *Fresh green onions, finely chopped
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 Tbsp Garlic powder
- 2 qt 2 cups Reduced-fat cheddar cheese,finely shredded
Instructions
- Make Pico de Gallo recipe in advance, refrigerate and set aside for step 18. See step 13.
- Preheat oven: Conventional oven: 350 °F Convection oven: 325 °F
- Combine beans, onions, garlic powder, pepper, seasonings, water, and tomato paste in a medium stock pot. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally.
- Set aside for step 18.
- Critical Control Point: Heat to 140 °F or higher for 15 seconds.
- Critical Control Point: Hold for hot service at 140 °F.
- Boil water for step 9.
- Place 3 lb 2 oz brown rice (2 qt) in each steam table pan (12” x 20” x 2½”).For 25 servings, use 1 pan.For 50 servings, use 2 pans.
- Pour boiling water (1 gal) per steam table pan) over brown rice. Stir. Cover pans tightly.
- Bake:Conventional oven: 350 °F for 40 minutes.Convection oven: 325 °F for 40 minutes.
- Critical Control Point: Heat to 140 °F or higher for 15 seconds.
- Remove rice from oven. Fold cilantro into rice. Set aside for step 18.
- Pico de Gallo Directions:Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Portion Pico with No. 16 scoop (¼ cup) at step 18.
- Prepare for assembly. Place up to ten, 24 oz bowls on a sheet pan (24” x 12” x 2”) to assemble the burrito bowl. Set aside for step 17.For 25 servings, use 3 sheet pans.For 50 servings, use 6 sheet pans.
- Assembly using 24 burrito bowls:First layer: Portion rice mixture with No. 8 scoop (1 cup).Second layer: Portion beans with a 6 oz spoodle (¾ cup).Third layer: Portion pico de gallo with No. 16 scoop (¼ cup).
- Garnish each burrito bowl with 1 Tbsp of cheese.
- Serve 1 - 24 oz burrito bowl.
Nutrition INFORMATION
USDA Recipe for Adults in CACFP