Black Bean Burrito Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
3 pounds 8 ounces Brown rice, instant, prepared
2 – #10 can Refried beans, canned, prepared or 2 pounds 8 ounces Refried beans, dehydrated, prepared
¾ cup Taco seasoning, reduced sodium
2 – #10 cans Black beans, canned, drained, rinsed
9 pounds 4 ounces Corn, frozen, tempered (thawed) or 3 – #10 cans Corn, canned, drained
2 – #10 cans Salsa, canned
3 pounds 2 ounces Corn tortilla chips, minimum 1-ounce equivalent grain, individual bags or 50 each Corn tortilla chips, bulk
Optional Garnishes:
2 pounds Romaine lettuce, chopped, ready-to-use
3 pounds Tomatoes, diced, ready-to-use
2 pounds Onion, diced, ready-to-use
1 – #10 can Jalapenos, canned, sliced
Servings: 100
Ingredients
7 pounds Brown rice, instant, prepared
4 – #10 cans Refried beans, canned, prepared or 5 pounds Refried beans, dehydrated, prepared
1 ½ cups Taco seasoning, reduced sodium
4 – #10 cans Black beans, canned, drained, rinsed
18 pounds 8 ounces Corn, frozen, tempered (thawed) or 6 – #10 cans Corn, canned, drained
4 – #10 cans Salsa, canned
6 pounds 4 ounces Corn tortilla chips, minimum 1-ounce equivalent grain, individual bags or 100 each Corn tortilla chips, bulk
Optional Garnishes:
4 pounds Romaine lettuce, chopped, ready-to-use
6 pounds Tomatoes, diced, ready-to-use
4 pounds Onion, diced, ready-to-use
2 – #10 cans Jalapenos, canned, sliced
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Prepare rice according to package. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
HACCP Critical Control Point: Hold at 135°F or higher.
2. Transfer refried beans to steamtable pans and steam for approximately 5-8 minutes, until warm. Place in warmer until service.
3. In a large bowl, combine the black beans, corn, and taco seasoning. Stir to combine and then transfer to steamtable pans and steam for approximately 10 minutes, until warm. Place in warmer until service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Follow serving information below. The bowls can be prepared on the serving line or ahead of time.
*This dish can be served hot or cold depending on meal service capabilities.
Serving information
1. In a bowl, portion 1/2 cup of brown rice.
2. On the rice, portion the following ingredients in separate areas, do not layer.
a. ¾ cup taco seasoned black beans and corn
b. ¼ cup refried beans
c. ¼ cup salsa
Optional garnishes:
d. 2 tablespoons (1/8 cup) diced tomatoes
e. ¼ cup chopped romaine
f. 2 tablespoons (1/8 cup) jalapeno slices
g. 2 tablespoons (1/8 cup) red onion
3. Serve with one-ounce portion of corn tortilla chips.
Each bowl provides 2 meat alternates, 2 ounces grain equivalent, ½ cup starchy vegetable, and ¼ cup red orange vegetable. Each additional vegetable garnish provides 1/8 cup vegetable serving.
Nutrition information
Calories: 517 Total Fat: 9g Saturated Fat: 1.3g Monounsaturated Fat: 3.7g Polyunsaturated Fat: 3.1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 93g Fiber: 15g Total Sugars: 10.5g Protein: 16g Sodium: 539mg Vitamin A: 97μg Vitamin C: 24mg Calcium: 123mg Iron: 5mg Folate: 128μg
