Bean Burrito Bowl (Vegetable) USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Bean Burrito Bowl combines pinto beans with tomatoes, green onion, cilantro, and spices, served over brown rice.
CACFP CREDITING INFORMATION
1 burrito bowl provides:
Legume as Meat Alternate: 1.5 oz equivalent meat alternate, 5⁄8 cup vegetable, and 1 oz equivalent grains.
2.60 from 10 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Bean-Burrito-Bowl.pdf

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Ingredients
 

25 Servings

    Weight

    • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
    • - - OR
    • 5 lb 8 oz Pinto beans, dry, cooked
    • 3 oz *Onions, fresh, chopped
    • - - Garlic powder
    • - - Black pepper, ground
    • - - Chili powder
    • - - Cumin ground
    • - - Paprika
    • - - Onion powder
    • - - Salt
    • - - Water
    • 14 oz Canned no-salt-added tomato paste
    • - - Water
    • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
    • 1 oz Cilantro, fresh, finely, chopped
    • - - Pico de Gallo USDA Recipe for CACFP
    • 8 oz Cheddar cheese, reduced-fat, finely shredded

    Measure

    • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
    • - - OR
    • 3 qt Pinto beans, dry, cooked
    • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
    • 1½ tsp Garlic powder
    • 1 tsp Black pepper, ground
    • 1½ Tbsp Chili powder
    • 1 Tbsp Cumin, ground
    • 2 tsp Paprika
    • 1½ tsp Onion powder
    • 1 tsp Salt
    • 1 qt ½ cup Water
    • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
    • 1 qt 3 cups Water
    • 1 qt Brown rice, long-grain, regular, dry, parboiled
    • 1⅓ cups Cilantro, fresh, finely chopped
    • - - Pico de Gallo USDA Recipe for CACFP
    • 2 cups Cheddar cheese, reduced-fat, finely shredded

    50 Servings

      Weight

      • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 11 lb Pinto beans, dry, cooked
      • 6 oz *Onions, fresh, chopped
      • - - Garlic powder
      • - - Black pepper, ground
      • - - Chili powder
      • - - Cumin, ground
      • - - Paprika
      • - - Onion powder
      • - - Salt
      • - - Water
      • 1 lb 12 oz Canned no-salt-added tomato paste
      • - - Water
      • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
      • 2 oz Cilantro, fresh, finely, chopped
      • - - Pico de Gallo USDA Recipe for CACFP
      • 1 lb Cheddar cheese, reduced-fat, finely shredded

      Measure

      • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
      • - - OR
      • 1 gal 2 qt Pinto beans, dry, cooked
      • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
      • 1 Tbsp Garlic powder
      • 2 tsp Black pepper, ground
      • 3 Tbsp Chili powder
      • 2 Tbsp Cumin, ground
      • 1 Tbsp Paprika
      • 1 Tbsp Onion powder
      • 2 tsp Salt
      • 2 qt 1 cup Water
      • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
      • 3 qt cups Water
      • 2 qt Brown rice, long-grain, regular, dry, parboiled
      • 3½ cups Cilantro, fresh, finely chopped
      • - - Pico de Gallo USDA Recipe for CACFP
      • 1 qt Cheddar cheese, reduced-fat, finely shredded

      Quantity
       

      25 Servings

        Weight

        • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
        • - - OR
        • 5 lb 8 oz Pinto beans, dry, cooked
        • 3 oz *Onions, fresh, chopped
        • - - Garlic powder
        • - - Black pepper, ground
        • - - Chili powder
        • - - Cumin ground
        • - - Paprika
        • - - Onion powder
        • - - Salt
        • - - Water
        • 14 oz Canned no-salt-added tomato paste
        • - - Water
        • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
        • 1 oz Cilantro, fresh, finely, chopped
        • - - Pico de Gallo USDA Recipe for CACFP
        • 8 oz Cheddar cheese, reduced-fat, finely shredded

        Measure

        • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
        • - - OR
        • 3 qt Pinto beans, dry, cooked
        • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
        • 1½ tsp Garlic powder
        • 1 tsp Black pepper, ground
        • 1½ Tbsp Chili powder
        • 1 Tbsp Cumin, ground
        • 2 tsp Paprika
        • 1½ tsp Onion powder
        • 1 tsp Salt
        • 1 qt ½ cup Water
        • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
        • 1 qt 3 cups Water
        • 1 qt Brown rice, long-grain, regular, dry, parboiled
        • 1⅓ cups Cilantro, fresh, finely chopped
        • - - Pico de Gallo USDA Recipe for CACFP
        • 2 cups Cheddar cheese, reduced-fat, finely shredded

        50 Servings

          Weight

          • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 11 lb Pinto beans, dry, cooked
          • 6 oz *Onions, fresh, chopped
          • - - Garlic powder
          • - - Black pepper, ground
          • - - Chili powder
          • - - Cumin, ground
          • - - Paprika
          • - - Onion powder
          • - - Salt
          • - - Water
          • 1 lb 12 oz Canned no-salt-added tomato paste
          • - - Water
          • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
          • 2 oz Cilantro, fresh, finely, chopped
          • - - Pico de Gallo USDA Recipe for CACFP
          • 1 lb Cheddar cheese, reduced-fat, finely shredded

          Measure

          • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
          • - - OR
          • 1 gal 2 qt Pinto beans, dry, cooked
          • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
          • 1 Tbsp Garlic powder
          • 2 tsp Black pepper, ground
          • 3 Tbsp Chili powder
          • 2 Tbsp Cumin, ground
          • 1 Tbsp Paprika
          • 1 Tbsp Onion powder
          • 2 tsp Salt
          • 2 qt 1 cup Water
          • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
          • 3 qt cups Water
          • 2 qt Brown rice, long-grain, regular, dry, parboiled
          • 3½ cups Cilantro, fresh, finely chopped
          • - - Pico de Gallo USDA Recipe for CACFP
          • 1 qt Cheddar cheese, reduced-fat, finely shredded

          Ingredients
           

          25 Servings

            Weight

            • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
            • - - OR
            • 5 lb 8 oz Pinto beans, dry, cooked
            • 3 oz *Onions, fresh, chopped
            • - - Garlic powder
            • - - Black pepper, ground
            • - - Chili powder
            • - - Cumin ground
            • - - Paprika
            • - - Onion powder
            • - - Salt
            • - - Water
            • 14 oz Canned no-salt-added tomato paste
            • - - Water
            • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
            • 1 oz Cilantro, fresh, finely, chopped
            • - - Pico de Gallo USDA Recipe for CACFP
            • 8 oz Cheddar cheese, reduced-fat, finely shredded

            Measure

            • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
            • - - OR
            • 3 qt Pinto beans, dry, cooked
            • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
            • 1½ tsp Garlic powder
            • 1 tsp Black pepper, ground
            • 1½ Tbsp Chili powder
            • 1 Tbsp Cumin, ground
            • 2 tsp Paprika
            • 1½ tsp Onion powder
            • 1 tsp Salt
            • 1 qt ½ cup Water
            • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
            • 1 qt 3 cups Water
            • 1 qt Brown rice, long-grain, regular, dry, parboiled
            • 1⅓ cups Cilantro, fresh, finely chopped
            • - - Pico de Gallo USDA Recipe for CACFP
            • 2 cups Cheddar cheese, reduced-fat, finely shredded

            50 Servings

              Weight

              • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
              • - - OR
              • 11 lb Pinto beans, dry, cooked
              • 6 oz *Onions, fresh, chopped
              • - - Garlic powder
              • - - Black pepper, ground
              • - - Chili powder
              • - - Cumin, ground
              • - - Paprika
              • - - Onion powder
              • - - Salt
              • - - Water
              • 1 lb 12 oz Canned no-salt-added tomato paste
              • - - Water
              • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
              • 2 oz Cilantro, fresh, finely, chopped
              • - - Pico de Gallo USDA Recipe for CACFP
              • 1 lb Cheddar cheese, reduced-fat, finely shredded

              Measure

              • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
              • - - OR
              • 1 gal 2 qt Pinto beans, dry, cooked
              • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
              • 1 Tbsp Garlic powder
              • 2 tsp Black pepper, ground
              • 3 Tbsp Chili powder
              • 2 Tbsp Cumin, ground
              • 1 Tbsp Paprika
              • 1 Tbsp Onion powder
              • 2 tsp Salt
              • 2 qt 1 cup Water
              • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
              • 3 qt cups Water
              • 2 qt Brown rice, long-grain, regular, dry, parboiled
              • 3½ cups Cilantro, fresh, finely chopped
              • - - Pico de Gallo USDA Recipe for CACFP
              • 1 qt Cheddar cheese, reduced-fat, finely shredded

              Quantity
               

              25 Servings

                Weight

                • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                • - - OR
                • 5 lb 8 oz Pinto beans, dry, cooked
                • 3 oz *Onions, fresh, chopped
                • - - Garlic powder
                • - - Black pepper, ground
                • - - Chili powder
                • - - Cumin ground
                • - - Paprika
                • - - Onion powder
                • - - Salt
                • - - Water
                • 14 oz Canned no-salt-added tomato paste
                • - - Water
                • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                • 1 oz Cilantro, fresh, finely, chopped
                • - - Pico de Gallo USDA Recipe for CACFP
                • 8 oz Cheddar cheese, reduced-fat, finely shredded

                Measure

                • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                • - - OR
                • 3 qt Pinto beans, dry, cooked
                • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                • 1½ tsp Garlic powder
                • 1 tsp Black pepper, ground
                • 1½ Tbsp Chili powder
                • 1 Tbsp Cumin, ground
                • 2 tsp Paprika
                • 1½ tsp Onion powder
                • 1 tsp Salt
                • 1 qt ½ cup Water
                • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                • 1 qt 3 cups Water
                • 1 qt Brown rice, long-grain, regular, dry, parboiled
                • 1⅓ cups Cilantro, fresh, finely chopped
                • - - Pico de Gallo USDA Recipe for CACFP
                • 2 cups Cheddar cheese, reduced-fat, finely shredded

                50 Servings

                  Weight

                  • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                  • - - OR
                  • 11 lb Pinto beans, dry, cooked
                  • 6 oz *Onions, fresh, chopped
                  • - - Garlic powder
                  • - - Black pepper, ground
                  • - - Chili powder
                  • - - Cumin, ground
                  • - - Paprika
                  • - - Onion powder
                  • - - Salt
                  • - - Water
                  • 1 lb 12 oz Canned no-salt-added tomato paste
                  • - - Water
                  • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                  • 2 oz Cilantro, fresh, finely, chopped
                  • - - Pico de Gallo USDA Recipe for CACFP
                  • 1 lb Cheddar cheese, reduced-fat, finely shredded

                  Measure

                  • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                  • - - OR
                  • 1 gal 2 qt Pinto beans, dry, cooked
                  • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                  • 1 Tbsp Garlic powder
                  • 2 tsp Black pepper, ground
                  • 3 Tbsp Chili powder
                  • 2 Tbsp Cumin, ground
                  • 1 Tbsp Paprika
                  • 1 Tbsp Onion powder
                  • 2 tsp Salt
                  • 2 qt 1 cup Water
                  • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                  • 3 qt cups Water
                  • 2 qt Brown rice, long-grain, regular, dry, parboiled
                  • 3½ cups Cilantro, fresh, finely chopped
                  • - - Pico de Gallo USDA Recipe for CACFP
                  • 1 qt Cheddar cheese, reduced-fat, finely shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                    • - - OR
                    • 5 lb 8 oz Pinto beans, dry, cooked
                    • 3 oz *Onions, fresh, chopped
                    • - - Garlic powder
                    • - - Black pepper, ground
                    • - - Chili powder
                    • - - Cumin ground
                    • - - Paprika
                    • - - Onion powder
                    • - - Salt
                    • - - Water
                    • 14 oz Canned no-salt-added tomato paste
                    • - - Water
                    • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                    • 1 oz Cilantro, fresh, finely, chopped
                    • - - Pico de Gallo USDA Recipe for CACFP
                    • 8 oz Cheddar cheese, reduced-fat, finely shredded

                    Measure

                    • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                    • - - OR
                    • 3 qt Pinto beans, dry, cooked
                    • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                    • 1½ tsp Garlic powder
                    • 1 tsp Black pepper, ground
                    • 1½ Tbsp Chili powder
                    • 1 Tbsp Cumin, ground
                    • 2 tsp Paprika
                    • 1½ tsp Onion powder
                    • 1 tsp Salt
                    • 1 qt ½ cup Water
                    • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                    • 1 qt 3 cups Water
                    • 1 qt Brown rice, long-grain, regular, dry, parboiled
                    • 1⅓ cups Cilantro, fresh, finely chopped
                    • - - Pico de Gallo USDA Recipe for CACFP
                    • 2 cups Cheddar cheese, reduced-fat, finely shredded

                    50 Servings

                      Weight

                      • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                      • - - OR
                      • 11 lb Pinto beans, dry, cooked
                      • 6 oz *Onions, fresh, chopped
                      • - - Garlic powder
                      • - - Black pepper, ground
                      • - - Chili powder
                      • - - Cumin, ground
                      • - - Paprika
                      • - - Onion powder
                      • - - Salt
                      • - - Water
                      • 1 lb 12 oz Canned no-salt-added tomato paste
                      • - - Water
                      • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                      • 2 oz Cilantro, fresh, finely, chopped
                      • - - Pico de Gallo USDA Recipe for CACFP
                      • 1 lb Cheddar cheese, reduced-fat, finely shredded

                      Measure

                      • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                      • - - OR
                      • 1 gal 2 qt Pinto beans, dry, cooked
                      • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                      • 1 Tbsp Garlic powder
                      • 2 tsp Black pepper, ground
                      • 3 Tbsp Chili powder
                      • 2 Tbsp Cumin, ground
                      • 1 Tbsp Paprika
                      • 1 Tbsp Onion powder
                      • 2 tsp Salt
                      • 2 qt 1 cup Water
                      • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                      • 3 qt cups Water
                      • 2 qt Brown rice, long-grain, regular, dry, parboiled
                      • 3½ cups Cilantro, fresh, finely chopped
                      • - - Pico de Gallo USDA Recipe for CACFP
                      • 1 qt Cheddar cheese, reduced-fat, finely shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                        • - - OR
                        • 5 lb 8 oz Pinto beans, dry, cooked
                        • 3 oz *Onions, fresh, chopped
                        • - - Garlic powder
                        • - - Black pepper, ground
                        • - - Chili powder
                        • - - Cumin ground
                        • - - Paprika
                        • - - Onion powder
                        • - - Salt
                        • - - Water
                        • 14 oz Canned no-salt-added tomato paste
                        • - - Water
                        • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                        • 1 oz Cilantro, fresh, finely, chopped
                        • - - Pico de Gallo USDA Recipe for CACFP
                        • 8 oz Cheddar cheese, reduced-fat, finely shredded

                        Measure

                        • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                        • - - OR
                        • 3 qt Pinto beans, dry, cooked
                        • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                        • 1½ tsp Garlic powder
                        • 1 tsp Black pepper, ground
                        • 1½ Tbsp Chili powder
                        • 1 Tbsp Cumin, ground
                        • 2 tsp Paprika
                        • 1½ tsp Onion powder
                        • 1 tsp Salt
                        • 1 qt ½ cup Water
                        • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                        • 1 qt 3 cups Water
                        • 1 qt Brown rice, long-grain, regular, dry, parboiled
                        • 1⅓ cups Cilantro, fresh, finely chopped
                        • - - Pico de Gallo USDA Recipe for CACFP
                        • 2 cups Cheddar cheese, reduced-fat, finely shredded

                        50 Servings

                          Weight

                          • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                          • - - OR
                          • 11 lb Pinto beans, dry, cooked
                          • 6 oz *Onions, fresh, chopped
                          • - - Garlic powder
                          • - - Black pepper, ground
                          • - - Chili powder
                          • - - Cumin, ground
                          • - - Paprika
                          • - - Onion powder
                          • - - Salt
                          • - - Water
                          • 1 lb 12 oz Canned no-salt-added tomato paste
                          • - - Water
                          • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                          • 2 oz Cilantro, fresh, finely, chopped
                          • - - Pico de Gallo USDA Recipe for CACFP
                          • 1 lb Cheddar cheese, reduced-fat, finely shredded

                          Measure

                          • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                          • - - OR
                          • 1 gal 2 qt Pinto beans, dry, cooked
                          • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                          • 1 Tbsp Garlic powder
                          • 2 tsp Black pepper, ground
                          • 3 Tbsp Chili powder
                          • 2 Tbsp Cumin, ground
                          • 1 Tbsp Paprika
                          • 1 Tbsp Onion powder
                          • 2 tsp Salt
                          • 2 qt 1 cup Water
                          • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                          • 3 qt cups Water
                          • 2 qt Brown rice, long-grain, regular, dry, parboiled
                          • 3½ cups Cilantro, fresh, finely chopped
                          • - - Pico de Gallo USDA Recipe for CACFP
                          • 1 qt Cheddar cheese, reduced-fat, finely shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                            • - - OR
                            • 5 lb 8 oz Pinto beans, dry, cooked
                            • 3 oz *Onions, fresh, chopped
                            • - - Garlic powder
                            • - - Black pepper, ground
                            • - - Chili powder
                            • - - Cumin ground
                            • - - Paprika
                            • - - Onion powder
                            • - - Salt
                            • - - Water
                            • 14 oz Canned no-salt-added tomato paste
                            • - - Water
                            • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                            • 1 oz Cilantro, fresh, finely, chopped
                            • - - Pico de Gallo USDA Recipe for CACFP
                            • 8 oz Cheddar cheese, reduced-fat, finely shredded

                            Measure

                            • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                            • - - OR
                            • 3 qt Pinto beans, dry, cooked
                            • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                            • 1½ tsp Garlic powder
                            • 1 tsp Black pepper, ground
                            • 1½ Tbsp Chili powder
                            • 1 Tbsp Cumin, ground
                            • 2 tsp Paprika
                            • 1½ tsp Onion powder
                            • 1 tsp Salt
                            • 1 qt ½ cup Water
                            • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                            • 1 qt 3 cups Water
                            • 1 qt Brown rice, long-grain, regular, dry, parboiled
                            • 1⅓ cups Cilantro, fresh, finely chopped
                            • - - Pico de Gallo USDA Recipe for CACFP
                            • 2 cups Cheddar cheese, reduced-fat, finely shredded

                            50 Servings

                              Weight

                              • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                              • - - OR
                              • 11 lb Pinto beans, dry, cooked
                              • 6 oz *Onions, fresh, chopped
                              • - - Garlic powder
                              • - - Black pepper, ground
                              • - - Chili powder
                              • - - Cumin, ground
                              • - - Paprika
                              • - - Onion powder
                              • - - Salt
                              • - - Water
                              • 1 lb 12 oz Canned no-salt-added tomato paste
                              • - - Water
                              • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                              • 2 oz Cilantro, fresh, finely, chopped
                              • - - Pico de Gallo USDA Recipe for CACFP
                              • 1 lb Cheddar cheese, reduced-fat, finely shredded

                              Measure

                              • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                              • - - OR
                              • 1 gal 2 qt Pinto beans, dry, cooked
                              • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                              • 1 Tbsp Garlic powder
                              • 2 tsp Black pepper, ground
                              • 3 Tbsp Chili powder
                              • 2 Tbsp Cumin, ground
                              • 1 Tbsp Paprika
                              • 1 Tbsp Onion powder
                              • 2 tsp Salt
                              • 2 qt 1 cup Water
                              • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                              • 3 qt cups Water
                              • 2 qt Brown rice, long-grain, regular, dry, parboiled
                              • 3½ cups Cilantro, fresh, finely chopped
                              • - - Pico de Gallo USDA Recipe for CACFP
                              • 1 qt Cheddar cheese, reduced-fat, finely shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                                • - - OR
                                • 5 lb 8 oz Pinto beans, dry, cooked
                                • 3 oz *Onions, fresh, chopped
                                • - - Garlic powder
                                • - - Black pepper, ground
                                • - - Chili powder
                                • - - Cumin ground
                                • - - Paprika
                                • - - Onion powder
                                • - - Salt
                                • - - Water
                                • 14 oz Canned no-salt-added tomato paste
                                • - - Water
                                • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                                • 1 oz Cilantro, fresh, finely, chopped
                                • - - Pico de Gallo USDA Recipe for CACFP
                                • 8 oz Cheddar cheese, reduced-fat, finely shredded

                                Measure

                                • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                                • - - OR
                                • 3 qt Pinto beans, dry, cooked
                                • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                                • 1½ tsp Garlic powder
                                • 1 tsp Black pepper, ground
                                • 1½ Tbsp Chili powder
                                • 1 Tbsp Cumin, ground
                                • 2 tsp Paprika
                                • 1½ tsp Onion powder
                                • 1 tsp Salt
                                • 1 qt ½ cup Water
                                • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                                • 1 qt 3 cups Water
                                • 1 qt Brown rice, long-grain, regular, dry, parboiled
                                • 1⅓ cups Cilantro, fresh, finely chopped
                                • - - Pico de Gallo USDA Recipe for CACFP
                                • 2 cups Cheddar cheese, reduced-fat, finely shredded

                                50 Servings

                                  Weight

                                  • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                                  • - - OR
                                  • 11 lb Pinto beans, dry, cooked
                                  • 6 oz *Onions, fresh, chopped
                                  • - - Garlic powder
                                  • - - Black pepper, ground
                                  • - - Chili powder
                                  • - - Cumin, ground
                                  • - - Paprika
                                  • - - Onion powder
                                  • - - Salt
                                  • - - Water
                                  • 1 lb 12 oz Canned no-salt-added tomato paste
                                  • - - Water
                                  • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                  • 2 oz Cilantro, fresh, finely, chopped
                                  • - - Pico de Gallo USDA Recipe for CACFP
                                  • 1 lb Cheddar cheese, reduced-fat, finely shredded

                                  Measure

                                  • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                                  • - - OR
                                  • 1 gal 2 qt Pinto beans, dry, cooked
                                  • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                                  • 1 Tbsp Garlic powder
                                  • 2 tsp Black pepper, ground
                                  • 3 Tbsp Chili powder
                                  • 2 Tbsp Cumin, ground
                                  • 1 Tbsp Paprika
                                  • 1 Tbsp Onion powder
                                  • 2 tsp Salt
                                  • 2 qt 1 cup Water
                                  • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                                  • 3 qt cups Water
                                  • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                  • 3½ cups Cilantro, fresh, finely chopped
                                  • - - Pico de Gallo USDA Recipe for CACFP
                                  • 1 qt Cheddar cheese, reduced-fat, finely shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                                    • - - OR
                                    • 5 lb 8 oz Pinto beans, dry, cooked
                                    • 3 oz *Onions, fresh, chopped
                                    • - - Garlic powder
                                    • - - Black pepper, ground
                                    • - - Chili powder
                                    • - - Cumin ground
                                    • - - Paprika
                                    • - - Onion powder
                                    • - - Salt
                                    • - - Water
                                    • 14 oz Canned no-salt-added tomato paste
                                    • - - Water
                                    • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                                    • 1 oz Cilantro, fresh, finely, chopped
                                    • - - Pico de Gallo USDA Recipe for CACFP
                                    • 8 oz Cheddar cheese, reduced-fat, finely shredded

                                    Measure

                                    • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                                    • - - OR
                                    • 3 qt Pinto beans, dry, cooked
                                    • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                                    • 1½ tsp Garlic powder
                                    • 1 tsp Black pepper, ground
                                    • 1½ Tbsp Chili powder
                                    • 1 Tbsp Cumin, ground
                                    • 2 tsp Paprika
                                    • 1½ tsp Onion powder
                                    • 1 tsp Salt
                                    • 1 qt ½ cup Water
                                    • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                                    • 1 qt 3 cups Water
                                    • 1 qt Brown rice, long-grain, regular, dry, parboiled
                                    • 1⅓ cups Cilantro, fresh, finely chopped
                                    • - - Pico de Gallo USDA Recipe for CACFP
                                    • 2 cups Cheddar cheese, reduced-fat, finely shredded

                                    50 Servings

                                      Weight

                                      • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                                      • - - OR
                                      • 11 lb Pinto beans, dry, cooked
                                      • 6 oz *Onions, fresh, chopped
                                      • - - Garlic powder
                                      • - - Black pepper, ground
                                      • - - Chili powder
                                      • - - Cumin, ground
                                      • - - Paprika
                                      • - - Onion powder
                                      • - - Salt
                                      • - - Water
                                      • 1 lb 12 oz Canned no-salt-added tomato paste
                                      • - - Water
                                      • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                      • 2 oz Cilantro, fresh, finely, chopped
                                      • - - Pico de Gallo USDA Recipe for CACFP
                                      • 1 lb Cheddar cheese, reduced-fat, finely shredded

                                      Measure

                                      • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                                      • - - OR
                                      • 1 gal 2 qt Pinto beans, dry, cooked
                                      • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                                      • 1 Tbsp Garlic powder
                                      • 2 tsp Black pepper, ground
                                      • 3 Tbsp Chili powder
                                      • 2 Tbsp Cumin, ground
                                      • 1 Tbsp Paprika
                                      • 1 Tbsp Onion powder
                                      • 2 tsp Salt
                                      • 2 qt 1 cup Water
                                      • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                                      • 3 qt cups Water
                                      • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                      • 3½ cups Cilantro, fresh, finely chopped
                                      • - - Pico de Gallo USDA Recipe for CACFP
                                      • 1 qt Cheddar cheese, reduced-fat, finely shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed
                                        • - - OR
                                        • 5 lb 8 oz Pinto beans, dry, cooked
                                        • 3 oz *Onions, fresh, chopped
                                        • - - Garlic powder
                                        • - - Black pepper, ground
                                        • - - Chili powder
                                        • - - Cumin ground
                                        • - - Paprika
                                        • - - Onion powder
                                        • - - Salt
                                        • - - Water
                                        • 14 oz Canned no-salt-added tomato paste
                                        • - - Water
                                        • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
                                        • 1 oz Cilantro, fresh, finely, chopped
                                        • - - Pico de Gallo USDA Recipe for CACFP
                                        • 8 oz Cheddar cheese, reduced-fat, finely shredded

                                        Measure

                                        • 3 qt (1¼ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                                        • - - OR
                                        • 3 qt Pinto beans, dry, cooked
                                        • ½ cup 1 Tbsp 2 tsp *Onions, fresh, chopped
                                        • 1½ tsp Garlic powder
                                        • 1 tsp Black pepper, ground
                                        • 1½ Tbsp Chili powder
                                        • 1 Tbsp Cumin, ground
                                        • 2 tsp Paprika
                                        • 1½ tsp Onion powder
                                        • 1 tsp Salt
                                        • 1 qt ½ cup Water
                                        • 1½ cups 1 Tbsp (⅛ No. 10 can) Canned no-salt-added tomato past
                                        • 1 qt 3 cups Water
                                        • 1 qt Brown rice, long-grain, regular, dry, parboiled
                                        • 1⅓ cups Cilantro, fresh, finely chopped
                                        • - - Pico de Gallo USDA Recipe for CACFP
                                        • 2 cups Cheddar cheese, reduced-fat, finely shredded

                                        50 Servings

                                          Weight

                                          • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                                          • - - OR
                                          • 11 lb Pinto beans, dry, cooked
                                          • 6 oz *Onions, fresh, chopped
                                          • - - Garlic powder
                                          • - - Black pepper, ground
                                          • - - Chili powder
                                          • - - Cumin, ground
                                          • - - Paprika
                                          • - - Onion powder
                                          • - - Salt
                                          • - - Water
                                          • 1 lb 12 oz Canned no-salt-added tomato paste
                                          • - - Water
                                          • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                          • 2 oz Cilantro, fresh, finely, chopped
                                          • - - Pico de Gallo USDA Recipe for CACFP
                                          • 1 lb Cheddar cheese, reduced-fat, finely shredded

                                          Measure

                                          • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinse
                                          • - - OR
                                          • 1 gal 2 qt Pinto beans, dry, cooked
                                          • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                                          • 1 Tbsp Garlic powder
                                          • 2 tsp Black pepper, ground
                                          • 3 Tbsp Chili powder
                                          • 2 Tbsp Cumin, ground
                                          • 1 Tbsp Paprika
                                          • 1 Tbsp Onion powder
                                          • 2 tsp Salt
                                          • 2 qt 1 cup Water
                                          • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                                          • 3 qt cups Water
                                          • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                          • 3½ cups Cilantro, fresh, finely chopped
                                          • - - Pico de Gallo USDA Recipe for CACFP
                                          • 1 qt Cheddar cheese, reduced-fat, finely shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine beans, onions, garlic powder, pepper, chili powder, cumin, paprika, onion powder, salt, 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 140 °F or higher for 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F.
                                          • Set aside for step 13.
                                          • Boil water for step 7.
                                          • Place 1 qt brown rice (1 lb 9 oz) 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 qt 3 cups 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 12.
                                          • Assemble in a 8-oz paper boat or bowl:
                                          • First layer: Portion rice mixture with No. 8 scoop (½ cup).
                                          • Second layer: Portion beans with No. 8 scoop (½ cup).
                                          • Third layer: Portion pico de gallo with No. 16 scoop (¼ cup).
                                            See Pico de Gallo USDA Recipe for CACFP for ingredients and directions.
                                          • Garnish each burrito bowl with 1 Tbsp of cheese.
                                          • Serve 1 burrito bowl.

                                          Nutrition INFORMATION

                                          Bean Burrito Bowl (Vegetable) USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          1 burrito bowl
                                          Calories
                                          236
                                          Total Fat
                                           
                                          3
                                          g
                                          5
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          5
                                          mg
                                          2
                                          %
                                          Sodium
                                           
                                          352
                                          mg
                                          15
                                          %
                                          Total Carbohydrate
                                           
                                          46
                                          g
                                          15
                                          %
                                          Dietary Fiber
                                           
                                          9
                                          g
                                          38
                                          %
                                          Total Sugars
                                           
                                          4
                                          g
                                          4
                                          %
                                          Protein
                                           
                                          12
                                          g
                                          24
                                          %
                                          Vitamin D
                                           
                                          1
                                          IU
                                          7
                                          %
                                          Calcium
                                           
                                          193
                                          mg
                                          19
                                          %
                                          Iron
                                           
                                          5
                                          mg
                                          28
                                          %
                                          Potassium
                                           
                                          564
                                          mg
                                          16
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 4 oz
                                          50 Servings:
                                          Mature onions: 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when the variation of the ingredient is available.
                                          Cooking Process #2: Same-Day Service.
                                          How to Cook Dry Beans
                                          Special tip for preparing dry beans:
                                          SOAKING 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.
                                          COOKING BEANS
                                          Once the beans have been soaked, add 1¾ qt water for every 1 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 135 °F or higher.
                                          OR
                                          Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 41 °F or lower within 4 hours.
                                          1 lb dry pinto beans=about 2⅜ cups dry or 5¼ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 12 lb 12 oz (bean mixture)
                                          About 1 gal 2 qt 3 cups (bean mixture)/25 burrito bowls
                                          50 Servings:
                                          About 25 lb 8 oz (bean mixture)
                                          About 3 gal 1 qt 2 cups (bean mixture)/50 burrito bowls