Spectacular Sweet Potato Burrito
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: advanced
Servings: 50
Ingredients
50 Tortillas, whole grain rich, 2 grain equivalents
7 pounds + 12 ounces Sweet potatoes, peeled, diced or 5 pounds + 8 ounces Sweet potatoes, frozen, cubed
2 pounds + 12 ounces (1 ½ quarts + ¼ cup) Onions, fresh, diced
2 pounds + 4 ounces Green peppers, frozen, diced
¼ cup Garlic, granulated
¼ cup Vegetable broth
1 ½-#10 cans (¾ gallon + 1 cup) Pinto beans, canned, drained, rinsed
2-#10 cans (¾ gallon + ½ cup) Black beans, canned, drained, rinsed
3-#10 cans (1 ½ gallons + 1 cup) Salsa, canned (divided)
⅓ cup + 1 ¼ Tbsp. Chili powder
1 tablespoon Cumin
3 quarts + ½ cup (12 ½ cups total) Prepared rice
Servings: 100
Ingredients
100 Tortillas, whole grain rich, 2 grain equivalents
15 pounds + 8 ounces Sweet potatoes, peeled, diced or 11 pounds Sweet potatoes, frozen, cubed
5 pounds + 8 ounces (¾ gallon + ½ cup) Onions, fresh, diced
4 pounds + 8 ounces Green peppers, frozen, diced
½ cup Garlic, granulated
½ cup Vegetable broth
3-#10 cans (1 ½ gallons + 1 cup) Pinto beans, canned, drained, rinsed
4-#10 cans (1 ½ gallons + 1 cup) Black beans, canned, drained, rinsed
6-#10 cans (3 gallons + 1 pint) Salsa, canned (divided)
¾ cup + ½ tablespoon Chili powder
2 tablespoons Cumin
1 ½ gallons + 1 cup (25 cups total) Prepared rice
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Preheat oven to 350 degrees Fahrenheit and spread cubed sweet potatoes on sheet pans in one even layer.
2. Bake sweet potatoes for 15-20 minutes, until soft. Remove from oven.
3. While the sweet potatoes are baking, sweat the onions, green peppers and garlic with the vegetable broth in steamer or tilt skillet until onions are translucent.
4. Add the black beans, pinto beans, half of the salsa, chili powder, cumin, and baked sweet potatoes to the onion mixture. Mix thoroughly and allow the mixture to simmer or steam for another 10-15 minutes.
5. To assemble: Lay tortillas on parchment paper on work surface. Spread ¾ cup of bean filling in the center of each tortilla. If desired, add ¼ cup prepared rice on top of filling. Fold each end in and roll to seal. Wrap with foil or appropriate single serving paper.
6. Serve with ¼ cup of salsa on the side.
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.
Serving information
Each burrito provides 2 meat/meat alternates, 2.25 ounce equivalent grains, ½ cup red/orange vegetable and ¼ cup other vegetable.
Nutrition information per burrito
Calories: 395 Total Fat: 5g Saturated Fat: 2g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g
Cholesterol: 0mg Carbohydrate: 77g Fiber: 16g Total Sugar: 14g Protein: 15g Sodium: 695mg Vitamin A: 1001μg Vitamin C: 39mg Calcium: 220mg Iron: 4mg Folate: 101μg
