| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
Black beans, canned, low sodium (100368) |
Quantity - 100 Servings
3 Qts + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
USDA corn, canned, low sodium (100313) |
Quantity - 100 Servings
3 Qts + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
USDA Salsa, low sodium, pouch (110186) |
Quantity - 100 Servings
3 Qts + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
RF shredded yellow cheese |
Quantity - 100 Servings
3 lbs. + 2 oz.
|
Quantity - 1 Serving
.5 oz.
|
|
Ingredient
Chopped iceberg lettuce |
Quantity - 100 Servings
1 Gal. + 2 Qts. + 1 c.
|
Quantity - 1 Serving
1/4 c.
|
|
Ingredient
10” WG flour tortilla |
Quantity - 100 Servings
100
|
Quantity - 1 Serving
1-10" WG tortilla
|
|
Ingredient
USDA Turkey taco filling (100119) |
Quantity - 100 Servings
21 lbs. + 8 oz.
|
Quantity - 1 Serving
3.4 oz.
|
|
Quantity - 100 Servings
2.75
|
Quantity - 1 Serving
.4375 oz.
|
|
1. Heat turkey taco meat according to manufacturer instructions, reaching a minimum internal temperature of 165°F. Hold hot until needed. Place tortillas in warmer or heat before needed.
2. To make salsa, combine drained black beans and corn in a large bowl. Add salsa. Mix to combine. Hold cold in the refrigerator until needed.
3. To build burritos, use a #12 scoop to portion hot turkey taco crumbles onto warm tortilla. Top with 1/4 cup + 2 tablespoons of salsa mixture.
4. Add 1 tablespoon of cheese, 1/4 cup shredded lettuce, and 0.4 oz. of lightly crushed TOSTITOS® Baked SCOOPS!® Tortilla Chips.
5. Fold and roll tortilla into a burrito, then wrap in parchment paper or foil and serve immediately
