Bean, Rice, and Cheese Burrito

An image for the recipe to make bean, rice, and cheese burritos.

To download a Spanish translation of this recipe click here.



  • 50 (1 cup) Cooked Brown Rice (recipe to follow)
  • 10 lbs Cooked Pinto Beans, low-sodium
  • 3/8 oz Garlic Powder
  • 3 lbs Shredded Cheddar Cheese
  • 2 oz Kosher Salt, box of ground course salt
  • 1/4 oz Black Pepper
  • 3/8 oz Onion Powder
  • 100 each 10″ Flour Tortillas

Number of Servings : 100

Serving Size: 1 ea.

To download a Spanish translation of this recipe click here.


  1. Wash your hands before you begin. Place gloves on hands after washing hands.
    Preheat oven to 375°F.
  2. Please see brown rice recipe on the next page and follow instructions.
  3. Drain, rinse, and place the beans in a 400 hotel pan. Cover the pan with foil
    and place it in the oven for 35 min making sure the internal temperature
    reaches 135°F. Remove the pan from the oven.
  4. Using a 4oz disher place the 1/2 cup of the beans, 1/2 cup of the rice and
    sprinkle some of the shredded cheese in the middle of the tortilla.
  5. Roll up the burrito by closing 2 ends over the bean mixture and roll them
    by the open end until the tortilla encases the entire mixture.
  6. Hold at 135° F or higher.

Meat/Meat ALT 2 oz eq
Grain 2.5 oz eq

Milk, soy, wheat

Source: School Nutrition Plus, Inc.