Bean Burrito Bowl (Vegetable): a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Make Pico de Gallo recipe first and refrigerate. Set aside for step 12. See recipe directions on page 2.
Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.
Combine beans, onions, garlic powder, ground black pepper, chili powder, ground cumin, paprika, onion powder, salt, water, and tomato paste in a medium saucepan. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. Set aside for step 12.
Critical Control Point: Hold for hot service at 140 °F.
Boil water for step 8.
Place 1⅛ cup brown rice in a small baking pan (8” x 8” x 2”).
Pour boiling water (2 cups) over brown rice. Stir. Cover pan tightly.
Bake: Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes.
Critical Control Point: Heat to 140 °F or higher for 15 seconds.
Remove rice from oven. Fold cilantro into rice. Set aside for step 12.
Assembly using a 12 oz bowl: a. First layer: - Portion rice mixture with - No. 8 scoop (½ cup). - Portion beans with - No. 8 scoop (½ cup). b. Third layer: - Portion Pico de Gallo with - No. 16 scoop (¼ cup).
Garnish each burrito bowl with 1 Tbsp of cheese.
Serve 1–12 oz burrito bowl.
Pico de Gallo Recipe: 10 oz Fresh tomatoes chopped 3 oz Fresh red onions diced ¼” 1 oz Fresh jalapeño peppers seeded diced ¼” ¼ cup or ½ oz Fresh cilantro, finely chopped ⅛ cup Fresh green onions, finely chopped ⅛ tsp Salt ⅛ tsp Ground black pepper ¾ tsp Garlic powder Combine all ingredients in a medium size mixing bowl. Stir well. Refrigerate until ready to serve.Critical Control Point: Cool to 70 °F within 2 hours and to 40°F or lower within 4 hours.Hold at 40 °F degrees or below.
Ingredients (6 servings)
