12 flour tortillas, 10 inch
54.5 ounces black beans
0.75 pounds romaine lettuce
6 cups mozzarella cheese, shredded
1.63 pounds tomatoes
Remove tortillas from freezer to thaw. Warm. Preheat conventional oven to 375°F or convection oven to 350°F.
Rinse and drain black beans in colander. Heat beans in oven for approximately 12 to 15 minutes. Keep warm.
Rinse, trim and drain lettuce in colander. Slice lettuce into about 1 inch strips. Hold in refrigerator for assembly.
Rinse and trim stem end from tomatoes. Chop tomatoes into ¼ inch pieces. Hold in refrigerator for assembly.
Remove warm tortillas and beans from where you have been keeping them warm.
Place pans of ingredients in order of assembly: tortillas, beans, lettuce, tomatoes, and cheese.
Place tortillas on a sheet pan. Scoop ¼ beans onto tortilla. Spread ¾ of the length of the tortilla
Top beans evenly with ½ cup shredded cheese.
Top cheese with ½ cup lettuce.
Top lettuce with ¼ cup chopped tomatoes.
Fold into a burrito.
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