Bean Burrito Bowl (Vegetable) USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Bowl meals are one of the newest ways to create layers of nutrition. Our Bean Burrito Bowl’s burst of southwest flavor comes from brown rice, black beans, Mexican spices and popular pico de gallo.
CACFP Adult Portion Crediting Information
Legume as a Vegetable: One (24 oz) bowl provides 1 cup vegetable (⅛ cup additional vegetable, ⅜ cup legume vegetable, ⅜ cup red/orange vegetable, ⅛ cup other vegetable), 0.75 oz equivalent meat alternate, and 2 oz equivalent grains.
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  • 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 Facts
Bean Burrito Bowl (Vegetable) USDA Recipe for Adults in CACFP
Amount Per Serving 1 bowl
Calories 378 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 434mg19%
Potassium 641mg18%
Total Carbohydrate 71g24%
Dietary Fiber 12g50%
Total Sugars 4g4%
Protein 19g38%
Vitamin C 23mg28%
Vitamin D 3IU20%
Calcium 343mg34%
Iron 7mg39%
Vitamin A 102mcg
*Marketing Guide
25 Servings:
Fresh onions: 14 oz
Fresh cilantro: 2 oz
Fresh tomatoes: 2 lb 14 oz
Fresh red onions: 3 oz
Fresh jalapeño pepper: 3 oz
Fresh green onions: 3 oz
50 Servings:
Fresh onions: 1 lb 12 oz
Fresh cilantro: 4 oz
Fresh tomatoes: 5 lb 12 oz
Fresh red onions: 6 oz
Fresh jalapeño pepper: 6 oz
Fresh green onions: 6 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
How to Cook Dry Beans
Special tip for preparing dry beans:
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher.
Chill for later use.Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry pinto beans = about 2⅜ cups or 5¼ cups cooked beans.
Yield / Volume
25 Servings:
About 1 gal
About 9 lb 8 oz/1steam table pan
(12” x 20” x 2½”).
50 Servings:
About 2 gal
About 19 lb/2 steam table pans
(12” x 20” x 2½”).