Our Bean Burrito Bowl combines pinto beans with tomatoes, green onion, cilantro, and spices, served over brown rice.NSLP/SBP CREDITING INFORMATION 1 burrito bowl provides:Legume as Meat Alternate: 1.5 oz equivalent meat alternate, ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1 oz equivalent grains.ORLegume as Vegetable: 0.5 oz equivalent meat alternate, ¼ cup.
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 135 °F or higher for 15 seconds.
Critical Control Point: Hold for hot service at 135 °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 50 servings, use 2 pans.For 100 servings, use 4 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 (1⁄2 cup).
Second layer: Portion beans with No. 8 scoop (1⁄2 cup).
Third layer: Portion pico de gallo with No. 16 scoop (¼ cup). See Pico de Gallo USDA Recipe for Schools for ingredients and directions.
Garnish each burrito bowl with 1 Tbsp of cheese.
Serve 1 burrito bowl.
Bean Burrito Bowl USDA Recipe for Schools
Amount Per Serving (1 burrito bowl)
Calories 236Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Total Carbohydrates 46g15%
Dietary Fiber 9g38%
Total Sugars 4g4%
Vitamin D 1IU7%
Mature onions: 8 oz
Mature onions: 1 lb
*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 BeansSpecial tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1 3⁄4 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 BEANSOnce the beans have been soaked, add 1 3⁄4 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.ORChill 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 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.
Yield / Volume
About 25 lb 8 oz (bean mixture)
About 3 gal 1 qt 2 cups (bean mixture)/50 burrito bowls
About 51 lb (bean mixture)
About 6 gal 3 cups (bean mixture)/100 burrito bowls