Bean Burrito Bowl (Vegetable) USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Bean Burrito Bowl combines pinto beans with tomatoes, green onion, cilantro, and spices, served over brown rice.
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.
Legume as Vegetable: 0.5 oz equivalent meat alternate, ¼ cup.
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  • 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.


Nutrition Facts
Bean Burrito Bowl (Vegetable) USDA Recipe for Schools
Amount Per Serving 1 burrito bowl
Calories 236 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 352mg15%
Potassium 564mg16%
Total Carbohydrate 46g15%
Dietary Fiber 9g38%
Total Sugars 4g4%
Protein 12g24%
Vitamin D 1IU7%
Calcium 193mg19%
Iron 5mg28%
*Marketing Guide
50 Servings:
Mature onions: 8 oz
100 Servings:
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 Beans
Special tip for preparing dry beans:
OVERNIGHT 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.
Once 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.
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 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.
Yield / Volume
50 Servings:
About 25 lb 8 oz (bean mixture)
About 3 gal 1 qt 2 cups (bean mixture)/50 burrito bowls
100 Servings:
About 51 lb (bean mixture)
About 6 gal 3 cups (bean mixture)/100 burrito bowls