To download a Spanish translation of this recipe click here. Print Ingredients 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. Directions 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 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. 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. Components Meat/Meat ALT 2 oz eq Grain 2.5 oz eq Allergens Milk, soy, wheat Source: School Nutrition Plus, Inc.