Rancheros Burritos

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
1

TABASCO® flavor south of the border. Let your customers enjoy a zesty southwestern style breakfast with Rancheros Burritos with TABASCO® brand Original Pepper Sauce.

Ingredients

Whole eggs, cracked, whisked - 4 ea.
Flour tortilla - 1 ea.
Cheddar cheese, shredded - 1/4 cup
Original TABASCO® brand Pepper Sauce - 1/4 cup
Jalapeño, minced - 1 tsp.
Red pepper, small diced - 1/4 cup
Black beans, cooked - 1/4 cup
Whole kernel corn - 1/4 cup
Plum tomatoes, small diced - 1/4 cup
Iceberg lettuce, shredded - 1/2 cup
Enchilada sauce - 1/4 cup
Cooking spray - as needed

Steps

  1. Mix half of the minced jalapeño, black beans, corn, diced tomatoes, and TABASCO®, set to the side.
  2. In a medium size sauté pan over medium-high heat, spray cooking spray enough to cover the bottom of the pan, add half of the minced jalapeños, and the diced red pepper, toss for 30 seconds, pour in the whisked eggs, turn the heat down to medium, continue to stir until the eggs start cooking. When they hold a semi solid form add the shredded cheese, continue to stir until fully cooked, shut off heat.
  3. In a separate small pot heat the enchilada sauce, pour onto the bottom of a plate.
  4. Lay out a flour tortilla and place the hot scrambled eggs and roll it up, cut it in half, and place on top of the enchilada sauce.
  5. Mix the shredded iceberg lettuce with the black bean and corn salsa, place on top of the egg burrito.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources