.png)
Ranchero Bean & Rice Burrito
With slightly spicy Bush’s Best® Easy Entrées™ Texas Ranchero® Pinto Beans wrapped up with brown rice, lettuce, and cheddar cheese, this Southwestern burrito is sure to round up some excitement.
- Prep Time
25 Mins
- Cook Time
5 Mins
- Serves
22
INGREDIENTS
- 1 #10 can Bush’s Best® Easy Entrées™ Texas Ranchero® Pinto Beans
- 22 Flour tortillas, 10 inch
- 11 cups Brown rice, whole grain, cooked
- 11 cups Chicken breast chunks, fully cooked
- 5 ½ cups Iceberg lettuce, shredded
- 2 ¾ cups Cheddar cheese, grated
INGREDIENTS
- 1 #10 can Bush’s Best® Easy Entrées™ Texas Ranchero® Pinto Beans
- 22 Flour tortillas, 10 inch
- 11 cups Brown rice, whole grain, cooked
- 11 cups Chicken breast chunks, fully cooked
- 5 ½ cups Iceberg lettuce, shredded
- 2 ¾ cups Cheddar cheese, grated
DIRECTIONS
- Do NOT drain Bush’s Best® Texas Ranchero® Pinto Beans. Place Pinto Beans in hotel pans. Heat uncovered in steamer to 165°F (CCP). Reserve hot at 135°F or higher (CCP).
- Place cooked rice in hotel pans. Reserve hot at 135°F or higher (CCP).
- Place cooked chicken breast chunks in hotel pans. Heat in steamer to 165°F (CCP). Reserve hot at 135°F F or higher (CCP).
- Warm tortillas and reserve warm.
- To serve: Place 1 warm tortilla on clean work surface. Place 1 #8 grey scoop (approximately ½ cup) reserved brown rice on the bottom middle half of the warmed tortilla. Top rice with 1 #8 grey scoop (approximately½ cup or 2 oz.) reserved Bush’s Best® Texas Ranchero® Pinto Beans, 1 #12 green scoop (approximately ½ cup or 2 oz. ) reserved chicken breast chunks, 1 #12 green scoop (approximately ¼ cup) lettuce, and 1 #40 purple scoop ( approximately 2 Tbsp) cheese. Roll each tortilla, burrito style. Repeat for remaining orders.