Black Bean and Chipotle Potato Breakfast Burrito

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
32

Warm tortillas filled with Santiago® Seasoned Black Beans, chipotle infused Golden Grill® Hashbrown Potatoes, egg whites and pico de gallo.

Ingredients

1 pkg Santiago® Seasoned Black Beans, prepared
32 ea Whole grain tortillas, 10-inch
1 carton Golden Grill® Premium Russet Hashbrowns
20 lb Boil-in-bag scrambled egg whites, prepared, held hot
1 gal Water, hot (140°-160°F)
4 qt Pico de gallo
5 oz Chipotle hot sauce (like Tabasco® brand)

Steps

  1. Heat flat top grill to 400°F. Heat convection oven, low fan, to 350°F.
  2. Prepare Santiago® Seasoned Black Beans according to package directions.
  3. Add hot sauce to boiling water. Stir to combine well. Pour into carton of Golden Grill® Premium Russet Hashbrowns, continue filling with hot water to fill line if necessary. Let potatoes sit for 10 minutes.
  4. Spread ½ oz (1 Tbsp) Santiago® Seasoned Black Beans across the bottom of the flour tortilla.
  5. Top with 2 oz (¼ c) refreshed potatoes, 1 oz (2 Tbsp) scrambled egg whites and 2 Tbsp pico de gallo. Fold burrito style. Transfer to parchment lined sheet pan, spray tops with pan spray, cover with aluminum foil and place in oven.
  6. Heat burritos until an internal temperature of 150°F, about 20 minutes. Hold hot. Cut into desired portion size. Serve with sour cream and guacamole.

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The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

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