Crunchy Vegetable Burrito

Theodora's
Recipes

Yield: 100	Portion: 1 Burrito
Calories:	280 cal
Carbohydrates:	50 g
Protein:	14 g
Fat:	3g
Cholesterol:	4 mg
Sodium:	753 mg
Calcium:	234 mg

Ingredient	Weight	Measure	Issue
YOGURT,PLAIN,NONFAT	6-1/4 lbs	2 qts 3-1/2 cup
SALAD DRESSING,RANCH,FAT FREE	4-1/4 lbs	2 qts
GARLIC POWDER	1/2 oz	1 tbsp
CHILI POWDER,DARK,GROUND	1/2 oz	1 tbsp
CUMIN,GROUND	1/4 oz	1 tbsp
BEANS,KIDNEY,DARK RED,CANNED,DRAINED	9-1/8 lbs	1 gal 1-7/8 qts
SWEET POTATOES,FRESH,PARED,SHREDDED	4-1/2 lbs	3 qts 3-3/8 cup	5-5/8 lbs
TOMATOES,FRESH,CHOPPED	4-1/2 lbs	2 qts 3-3/8 cup	4-5/8 lbs
BROCCOLI,FRESH,FLORETS	3-1/2 lbs	1 gal 1/2 qts	5-3/4 lbs
ONIONS,GREEN,FRESH,SLICED	1 lbs	1 qts 1/2 cup	1-1/8 lbs
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED	7-1/4 oz	1-1/2 cup
TORTILLAS,WHEAT,10 INCH	12-3/8 lbs	100 each
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED	3-1/4 lbs	3 qts 1 cup

Method:

1 Combine yogurt, ranch dressing, garlic powder, chili powder, and cumin. Blend well. CCP: Refrigerate at 41 F. or lower for use in
Step 3.
2 Combine kidney beans, sweet potatoes, tomatoes, broccoli, green onions, and jalapeno peppers.
3 Toss vegetables with dressing until well coated. CCP: Refrigerate at 41 F. or lower for use in Step 5.
4 Wrap tortillas in foil; place in warm oven, about 150 F., or in a warmer for 15 minutes or until warm and pliable.
5 Place 5-1/2 ounces (about 2/3 cup) vegetable mixture on warm tortilla. Top with 1/2 ounce (2 tablespoons) cheese. Spread evenly
in center of tortilla. Fold up sides of tortilla; fold up front of tortilla to cover filling; roll tightly to back of tortilla like a burrito;
wrap with parchment, wax paper or foil.
6 CCP: Hold for service at 41 F. or lower.

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Source: U.S. Department of Defence




Crunchy Vegetable Burrito Source: U.S. Department of Defence