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

Bean, Rice, and Cheese Burrito

To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Latin
Bean type: Pinto Bean
Nutrition attribute: Vegetarian
Food type: School Nutrition
Servings: 100
Calories: 315.491kcal
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  • 50 1 cup cooked brown rice (recipe to follow)
  • 10 pounds cooked pinto beans low-sodium
  • ounce garlic powder
  • 3 pounds shredded cheddar cheese
  • 2 ounces kosher salt box of ground course salt
  • ¼ ounce black pepper
  • ounce onion powder
  • 100 10-inch flour tortillas


  • Wash your hands before you begin. Place gloves on hands after washing hands. Preheat oven to 375°F.
  • Please see brown rice recipe on the next page and follow instructions.
  • 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.
  • Using a 4-ounce disher place the ½ cup of the beans, ½ cup of the rice and sprinkle some of the shredded cheese in the middle of the tortilla.
  • 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.
  • 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.


Serving: 1g | Calories: 315.491kcal | Carbohydrates: 46.367g | Protein: 11.739g | Fat: 8.899g | Saturated Fat: 2.932g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 979.854mg | Fiber: 7.563g | Sugar: 1.39g | Calcium: 250.191mg | Iron: 2.62mg