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Vegetarian Burrito
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 507 00
VEGETARIAN BURRITO
Yield 100
Portion 2 Burritos
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
521 cal
61 g
25 g
20 g
40 mg
1060 mg
416 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
1-3/8 lbs
1 qts
1-5/8 lbs
GARLIC POWDER
5/8 oz
2 tbsp
3/4 oz
3 tbsp
CHILI POWDER,DARK,GROUND
CUMIN,GROUND
7/8 oz
1/4 cup 1/3 tbsp
BEANS,PINTO,CANNED,DRAINED
8-1/2 lbs
1 gal
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
6-1/4 lbs
1 gal
BEANS,BLACK,CANNED,DRAINED
9 lbs
1 gal
14-1/8 lbs
200 each
TORTILLAS,WHEAT,6 INCH
LETTUCE,ICEBERG,FRESH,SHREDDED
4 lbs
2 gal 1/4 qts
4-1/3 lbs
10 lbs
1 gal 2-1/4 qts
10-1/4 lbs
TOMATOES,FRESH,CHOPPED
CHEESE,MONTEREY JACK
10 lbs
2 gal 5/8 qts
SAUCE,SALSA
10-3/4 lbs
1 gal 1 qts
Method
1 Spray a steam-jacketed kettle with vegetable spray. Saute onion until translucent. Add garlic, chili powder, and cumin. Cook until
aroma is released.
2 Add drained beans and simmer for 20 minutes.
3 To assemble burritos, place a scoop of bean mixture down the center of the tortilla, add 2 tablespoons lettuce, 1 tablespoons tomato
and 3 tablespoons grated Monterey jack cheese. To roll, turn the lower lip of the burrito up, and roll laterally.
4 Wrap each burrito in foil deli papers and place in a pan for service. CCP: Hold for service at 41 F. or lower.
5 Serve with 3 tablespoons salsa on the side.



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Vegetarian Burrito

Yield: 100 Portion: 2 Burritos
Calories: 521 cal
Carbohydrates: 61 g
Protein: 25 g
Fat: 20 g
Cholesterol: 40 mg
Sodium: 1060 mg
Calcium: 416 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 1-3/8 lbs 1 qts 1-5/8 lbs
GARLIC POWDER 5/8 oz 2 tbsp
CHILI POWDER,DARK,GROUND 3/4 oz 3 tbsp
CUMIN,GROUND 7/8 oz 1/4 cup 1/3 tbsp
BEANS,PINTO,CANNED,DRAINED 8-1/2 lbs 1 gal
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 6-1/4 lbs 1 gal
BEANS,BLACK,CANNED,DRAINED 9 lbs 1 gal
TORTILLAS,WHEAT,6 INCH 14-1/8 lbs 200 each
LETTUCE,ICEBERG,FRESH,SHREDDED 4 lbs 2 gal 1/4 qts 4-1/3 lbs
TOMATOES,FRESH,CHOPPED 10 lbs 1 gal 2-1/4 qts 10-1/4 lbs
CHEESE,MONTEREY JACK 10 lbs 2 gal 5/8 qts
SAUCE,SALSA 10-3/4 lbs 1 gal 1 qts

Method:
1 Spray a steam-jacketed kettle with vegetable spray. Saute onion until translucent. Add garlic, chili powder, and cumin. Cook until
aroma is released.
2 Add drained beans and simmer for 20 minutes.
3 To assemble burritos, place a scoop of bean mixture down the center of the tortilla, add 2 tablespoons lettuce, 1 tablespoons tomato
and 3 tablespoons grated Monterey jack cheese. To roll, turn the lower lip of the burrito up, and roll laterally.
4 Wrap each burrito in foil deli papers and place in a pan for service. CCP: Hold for service at 41 F. or lower.
5 Serve with 3 tablespoons salsa on the side.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/vegetarian_burrito.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence