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Recipe for Fiesta Burrito

The fiesta burrito recipe is a colorful vegetarian option developed by the California Culinary Centers for school food service menu planning.

Fiesta Burrito

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 48 Servings

This recipe yields 48–4.75 ounce fiesta burritos.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

7 pounds and 8 ounces or 48 whole grain-rich flour tortillas, 10 inch round, 2.5 ounces each
2 number 10 cans black beans (U.S. Department of Agriculture [USDA] food item)
3 pounds and 1 ounce as purchased (AP) fresh romaine lettuce
6 pounds or 24 cups low moisture, part skim mozzarella cheese, shredded (USDA food item)
6 pounds and 6 ounces AP fresh whole tomatoes

Directions

  1. Remove tortillas from freezer to thaw. Hold in warmer.

To Prepare Filling

  1. Preheat conventional oven to 375°F or convection oven to 350°F.
  2. Rinse and drain black beans in colander. Place beans in one–12 inch by 12 inch by 4 inch steam table pan. Heat beans in oven for approximately 12 to 15 minutes. Critical Control Point (CCP): Heat beans to at least 135°F for 15 seconds. Hold in warmer at 135°F or higher for assembly.
  3. Rinse, trim and drain lettuce in colander. Slice lettuce into about 1 inch strips. Place lettuce in one–12 inch by 12 inch by 4 inch pan. Hold in refrigerator for assembly. CCP: Hold at 41°F or lower for service.
  4. Rinse and trim stem end from tomatoes. Chop tomatoes into ¼ inch pieces. Place in one–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. CCP: Hold at 41°F or lower for service.
  5. Place shredded cheese in one–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. CCP: Hold at 41°F or lower for service.

For Assembly

  1. Remove warm tortillas and beans from warmer.
  2. Place pans of ingredients in order of assembly: tortillas, beans, lettuce, tomatoes, and cheese.
  3. Place tortillas on one–20¾ inch by 12¾ inch by 1 inch sheet pan. Scoop ¼ cup or one number 16 scoop beans onto tortilla. Spread ¾ of the length of the tortilla.
  4. Top beans evenly with ½ cup or one number 8 scoop shredded cheese.
  5. Top cheese with ½ cup or one number 8 scoop lettuce.
  6. Top lettuce with ¼ cup or one number 16 scoop chopped tomatoes.
  7. Fold into a burrito.
  8. Portion 1–4.75 ounce burrito each immediately for serving.

Nutritional Analysis

Calories, in K calories: 381.00
Carbohydrates, in grams: 40.62
Protein, in grams: 20.95
Saturated fat, in grams: 7.10
Trans fat, in grams: 0
Total fat, in grams: 12.81
Sodium, in milligrams: 502.04

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 96–4.75 ounce fiesta burritos.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

15 pounds or 96 whole grain-rich flour tortillas, 10 inch round, 2.5 ounces each
4 number 10 cans black beans (U.S. Department of Agriculture [USDA] food item)
6 pounds and 2 ounces as purchased (AP) fresh romaine lettuce
12 pounds or 48 cups low moisture, part skim mozzarella cheese, shredded (USDA food item)
12 pounds and 12 ounces AP fresh whole tomatoes

Directions

  1. Remove tortillas from freezer to thaw. Hold in warmer.

To Prepare Filling

  1. Preheat conventional oven to 375°F or convection oven to 350°F.
  2. Rinse and drain black beans in colander. Place beans in two–12 inch by 12 inch by 4 inch steam table pans. Heat beans in oven for approximately 12 to 15 minutes. Critical Control Point (CCP): Heat beans to at least 135°F for 15 seconds. Hold in warmer at 135°F or higher for assembly.
  3. Rinse, trim and drain lettuce in colander. Slice lettuce into about 1 inch strips. Place lettuce in two–12 inch by 12 inch by 4 inch pans. Hold in refrigerator for assembly. CCP: Hold lettuce at 41°F or lower for service.
  4. Rinse and trim stem end from tomatoes. Chop tomatoes into ¼ inch pieces. Place in two–12 inch by 20 inch by 4 inch steam table pans. Hold in refrigerator for assembly. CCP: Hold tomatoes at 41°F or lower for service.
  5. Place shredded cheese in two–12 inch by 20 inch by 4 inch steam table pans. Hold in refrigerator for assembly. CCP: Hold cheese at 41°F or lower for service.

For Assembly

  1. Remove warm tortillas and beans from warmer.
  2. Place pans of ingredients in order of assembly: tortillas, beans, lettuce, tomatoes, and cheese.
  3. Place tortillas on two–20¾ inch by 12¾ inch by 1 inch sheet pans. Scoop ¼ cup or one number 16 scoop beans onto tortilla. Spread ¾ of the length of the tortilla.
  4. Top beans evenly with ½ cup (one number 8 scoop) shredded cheese.
  5. Top cheese with ½ cup or one number 8 scoop lettuce.
  6. Top lettuce with ¼ cup or one number 16 scoop chopped tomatoes.
  7. Fold into a burrito.
  8. Portion 1–4.75 ounce burrito each immediately for serving. 

Nutritional Analysis

Calories, in K calories: 381.00
Carbohydrates, in grams: 40.62
Protein, in grams: 20.95
Saturated fat, in grams: 7.10
Trans fat, in grams: 0
Total fat, in grams: 12.81
Sodium, in milligrams: 502.04

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Mexican recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 48 or yield 96–4.75 ounce fiesta burritos

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.00 ounce equivalents meat/meat alternative
  • 2.50 ounce equivalents whole grain-rich
  • ¾ cup vegetable (¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ¼ cup legumes)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Black beans, canned
  • Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

  • Southwest USA
  • Central/South America

Preparation Time

  • Preparation to serve time: 1 hour and 10 minutes for 48 servings and 2 hours for 96 servings

Critical Control Point (CCP)

  • CCP: Heat beans to at least 135°F for 15 seconds. Hold in warmer at 135°F or higher for assembly.
  • CCP: Hold lettuce at 41°F or lower for service.
  • CCP: Hold tomatoes at 41°F or lower for service.
  • CCP: Hold cheese at 41°F or lower for service.

Kid Rating

Four-fork kid rating.

Culinary Center

Riverside Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Tuesday, February 12, 2019
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