Bean Burrito Bowl (Vegetable) USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
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 Home Childcare Crediting Information
Legume as Meat Alternate: 1-12 oz bowl provides ⅝ cup vegetable (⅛ cup additional vegetable, ⅜ cup red/orange vegetable, ⅛ cup other vegetable), 2 oz equivalent meat/meat alternate, and 1 oz equivalent grains.
OR
Legume as a Vegetable: 1-12 oz bowl provides 1⅛ cup vegetable (¼ cup additional vegetable, ⅜ cup legume vegetable, ⅜ cup red/orange vegetable, ⅛ cup other vegetable), 0.25 oz equivalent meat/meat alternate, and 1 oz equivalent grains.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes

Ingredients
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Quantity
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Ingredients
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Quantity
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded
*See Marketing Guide

Ingredients
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Quantity
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded
*See Marketing Guide

Ingredients
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Quantity
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded
*See Marketing Guide

Ingredients
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Quantity
 

  • 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
  • - - OR
  • 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
  • 1 oz or ¼ cup Fresh onions, chopped
  • ¾ tsp Garlic powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Chili powder
  • 1 tsp Ground cumin
  • ¾ tsp Paprika
  • ¾ tsp Onion powder
  • ½ tsp Salt
  • 9 oz or 1⅛ cup Water
  • 3½ oz or ¼ cup Canned no-salt-added tomato paste
  • 16 oz or 2 cup Water
  • 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
  • ½ oz or ¼ cup Fresh cilantro, finely chopped
  • - - Pico de Gallo (See below)
  • 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded
*See Marketing Guide

Instructions
 

  • Make Pico de Gallo recipe first and refrigerate. Set aside for step 12. See recipe directions on page 2.
  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Combine beans, onions, garlic powder, ground black pepper, chili powder, ground cumin, paprika, onion powder, salt, water, and tomato paste in a medium saucepan. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. Set aside for step 12.
  • Critical Control Point: Hold for hot service at 140 °F.
  • Boil water for step 8.
  • Place 1⅛ cup brown rice in a small baking pan (8” x 8” x 2”).
  • Pour boiling water (2 cups) over brown rice. Stir. Cover pan 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.
  • Assembly using a 12 oz bowl:
    a. First layer:
    - Portion rice mixture with
    - No. 8 scoop (½ cup).
    - Portion beans with
    - No. 8 scoop (½ cup).
    b. Third layer:
    - Portion Pico de Gallo with
    - No. 16 scoop (¼ cup).
  • Garnish each burrito bowl with 1 Tbsp of cheese.
  • Serve 1–12 oz burrito bowl.

Pico de Gallo Recipe

  • 10 oz Fresh tomatoes chopped
  • 3 oz Fresh red onions diced ¼”
  • 1 oz Fresh jalapeño peppers seeded diced ¼”
  • ¼ cup or ½ oz Fresh cilantro, finely chopped
  • ⅛ cup Fresh green onions, finely chopped
  • ⅛ tsp Salt
  • ⅛ tsp Ground black pepper
  • ¾ tsp Garlic powder
  • Combine all ingredients in a medium size mixing bowl. Stir well. Refrigerate until ready to serve.
    Critical Control Point: Cool to 70 °F within 2 hours and to 40°F or lower within 4 hours.
    Hold at 40 °F degrees or below.

Nutrition INFORMATION

Bean Burrito Bowl (Vegetable) USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 burrito bowl
Calories
259
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
5
mg
2
%
Sodium
 
471
mg
20
%
Total Carbohydrate
 
51
g
17
%
Dietary Fiber
 
10
g
42
%
Total Sugars
 
4
g
4
%
Protein
 
13
g
26
%
Vitamin A
 
94
mcg
Vitamin C
 
26
mg
32
%
Vitamin D
 
1
IU
7
%
Calcium
 
204
mg
20
%
Iron
 
5
mg
28
%
Potassium
 
606
mg
17
%
N/A=data not available
*Marketing Guide

Notes

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 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.
OR
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 black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume