Bean Burrito for Cafeteria Service
This large-scale recipe meets the requirements for the National School Lunch Program for K-12 schools. One enchilada provides 2 M/MA and 3.5 grains.
Submitted by Stephanie Mullin at Brandywine School District
Servings: 60
Calories: 530kcal
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Ingredients
- ½ cup olive oil
- 8 cups red onion
- 8 cups red peppers raw
- 15 teaspoon garlic chopped
- 2 cans #10 black beans
- 1 can #10 garbanzo beans
- 9 cups corn
- 9 cups kale raw
- 1 gallon water
- 2 tablespoon ground cumin
- 4 tablespoon chili powder
- 2 tablespoon paprika
- 60 tortillas garlic herb
- 4.5 cups brown rice
- 120 ounces salsa
Instructions
- Remove stems from kale and finely chop.
- Dice onion and peppers (medium dice).
- Drain and rinse black and garbanzo beans.
- Add oil, garlic, peppers, and onions to a stockpot over medium heat. Sauté until soft (approx. 5 minutes).
- Add spices and stir to combine.
- Add kale, corn, rice, and water. Stir to combine. Raise heat and bring to a boil.
- Reduce heat, and simmer for 20-25 minutes.
- For service, portion 6 ounces in center of garlic herb tortilla. Fold over one end, fold in sides, and wrap tightly. Place burrito in a 375-degree F oven to lightly brown the top.
- Serve with 2 ounces of salsa.
Notes
Submitted by Stephanie Mullin at Brandywine School District
Nutrition
Serving: 1g | Calories: 530kcal | Carbohydrates: 91g | Protein: 16.5g | Fat: 12.21g | Saturated Fat: 2.7g | Sodium: 1161.4mg | Fiber: 12.68g | Sugar: 7.03g