Black Bean and Sweet Potato Burrito

T-301-00 Meatless Entree

Color Code: Green

Sodium: High

Yield: 100 Portions

Each Portion: 1 cup (7 oz)

Temperature: 350°F (177°C)

Cook Time: 18 to 20 min.

INGREDIENTS

Item	Measure	Weight	Approx issue
WATER	4 gal	33 lb
POTATOES, SWEET, FRESH, PEELED, DICED ½-INCH	3 gal	14 lb	17 lbs 8 oz
OIL, CANOLA	2 cup	15 oz
ONIONS, YELLOW, FRESH, DICED ¼-INCH	1 gal	5 lbs 8 oz	6 lbs 10 oz
PEPPER, BELL, RED, DICED ¼-INCH	3-¾ qt	4 lbs 11 oz	5 lbs 12 oz
GARLIC, PREMINCED, IN WATER	¾ cup	5 oz
SALT	½ cup	5 oz
CUMIN, GROUND	¼ cup + 3 tbsp	1-½ oz
PEPPER, CHILI, DARK, GROUND	⅓ cup	1-½ oz
PAPRIKA, GROUND	1 tbsp + 2 tsp	0.40 oz
OREGANO, CRUSHED	2 tbsp + 2 tsp	0.28 oz
PEPPER, CAYENNE, GROUND	1 tsp	0.06 oz
BEANS, BLACK, CANNED, DRAINED, RINSED	3 gal + 2 qt	21 lb 5 oz	4 - No. 10 cans
CILANTRO, FRESH, TRIMMED, FINELY CHOPPED	1-½ qt	14 oz	1 lb 2 oz
TORTILLA, FLOUR, WHITE, 10-INCH			100 each

In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
Bring 4 gal (33 lbs) water to a boil in steam-jacketed kettle or stock pot. Add sweet potatoes and return to a boil. Reduce heat; simmer uncovered for 10-12 minutes. Strain cooked potatoes and reserve for use in Step 5.
Preheat tilt skillet to 350°F (177°C). Add oil; sauté onions, peppers and garlic for 5 minutes until vegetables are tender.
Add salt, cumin, chili pepper, paprika, oregano and cayenne pepper. Sauté for 1 to 2 minutes until fragrant.
Add black beans and cooked sweet potatoes to the tilt skillet. Continue to cook for an additional 5 minutes. CCP: Internal temperature must reach 135ºF (57ºC) or higher for 15 seconds. Add cilantro to cooked bean mixture; mix well.
Transfer bean mixture to serving pans. CP: Hold for hot service at 135ºF (57ºC) or higher. Assemble burritos by placing 1 cup (7 oz) of black bean filling onto a 10-inch tortilla and fold.

Serving Suggestion: Burritos may be assembled with garnishes, including shredded lettuce, diced tomatoes, shredded cheese, low-fat sour cream or guacamole (Recipe No. B-006-00). Black Bean Burrito filling may also be served as part of a taco bar.
* Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

Calories443

Carbohydrates75 g

Sugars*9 g

Protein16 g

Fat9 g

Saturated Fat1.5 g

Cholesterol0 mg

Sodium1280 mg

Calcium179 mg

Fiber13.9 g