Ruby Wild Blend Breakfast Burrito K-12

Directions

1. In a pot, bring the water to a boil.
2. Into each 2½” hotel pan, place 2 lbs. InHarvest Ruby Wild Blend, 2 T. cumin, 1 t. kosher salt, ½ t. pepper and 2 qts. boiling water. Stir well to combine. Cover the pan with foil.
3. Cook in a 350°F convection oven for approximately 50 minutes or until the grain is tender and most of the liquid is absorbed. (If using different equipment, adjust per package instructions.)
4. Remove the pan from the oven, remove the foil, and stir in the cilantro and lime juice using a rubber spatula.
5. Replace the foil and hold hot for service.
6. Heat a large pan over medium-high heat. Add the vegetable oil.
7. Add the eggs and cook, stirring, until the eggs are cooked through.* Hold hot until ready to build burritos.
8. Heat the tortillas in an oven or steamer.
9. At service, place ½ c. cooked grain in the center of a tortilla and spread it out to the right and left edges. Top the grain with ⅛ c. scrambled eggs. Top the eggs with ½ oz cheese. Top the cheese with ⅛ cup salsa. Fold the bottom of the tortilla up and over the filling. Fold in the edges and roll the burrito.
10. Heat to 165°F and serve. (If making a day ahead, chill properly and reheat to 165°F before serving.)

Recipe Yield: 34 burritos