San Luis Bean & Cheese Burrito
According to USDA data, San Luis Bean & Cheese Burrito credits as a meat / meat alternate component in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP / SUN Meals). Review the crediting summary, meal pattern contribution, and ingredients below to document audit-ready compliance.
At-a-Glance Crediting
CACFP Meal Pattern Contribution
How San Luis Bean & Cheese Burrito measures against the USDA CACFP minimum lunch/supper serving size for each age group. Snack and breakfast minimums are typically smaller.
Minimum: 1 oz equivalent meat / meat alternate
One ounce equivalent ≈ 28 g of cooked lean meat, poultry, or fish.
Minimum: 1½ oz equivalent
Beans, peas, lentils, tofu, eggs, and nut butters also count.
Minimum: 2 oz equivalent
Yogurt credits at 4 oz = 1 oz eq; cheese at 1 oz = 1 oz eq.
Minimum: 2 oz equivalent
Applies to at-risk afterschool meals and adult day care.
Meal pattern requirements summarized from 7 CFR 226.20. Always verify against your state agency guidance and the current Product Formulation Statement before audit.
Ingredients
TORTILLA: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, IRON, NIACIN, POTASSIUM BROMATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, INTERESTERIFIED SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, CALCIUM PROPIONATE, SODIUM BICARBONATE, FUMARIC ACID, SODIUM ACID PYROPHOSPHATE, POTASSIUM SORBATE, RICE FLOUR, SUGAR, SODIUM ALUMINUM SULPHATE, CORNSTARCH, GUAR GUM, METHYL PARABEN, YEAST, ENZYMES, PROPYL PARABEN, SODIUM METABISULPHITE, BURRITO FILLING [COOKED PINTO BEANS, WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), SOYBEAN OIL, FOOD STARCH - MODIFIED, ONIONS, CHEESE SAUSE BASE (WHEY POWDER, MODIFIED FOOD STARCH, COCONUT OIL, CORN SYRUP SOLIDS, CHEDDAR CHEESE BLEND [WHEY, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), REDUCED LACTOSE WHEY, MALTODEXTRIN, CANOLA OIL, SALT, DISODIUM PHOSPHATE, BLUE CHEESE (CULTURED MILK, SALT, ENZYMES), NONFAT DRY MILK, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS], SALT, SODIUM CASEINATE, CARRAGEENAN, ANNATTO EXTRACT, PAPRIKA EXTRA, SOY LECITHIN, MALTODEXTRIN, WHITE DISTILLED VINEGAR, DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, LACTIC ACID, YELLOW NO. 5), CONTAINS LESS THAN 2% OF CHILI PEPPER, SALT, CHICKEN BASE (ROASTED MECHANICALLY SEPARATED CHICKEN, SUGAR, HYDROLYZED WHEAT GLUTEN, SALT, CHICKEN FAT, ONION POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, EXTRACTIVE OF TURMERIC, SPICE EXTRACTIVE), SODIUM PHOSPHATES, SPICE, CARAMEL COLOR, DEHYDRATED GARLIC, ANNATTO EXTRACT], CORN STARCH
Ingredient data as published by the manufacturer in the USDA FDC database. Confirm allergens and formulation changes with the current product label before serving.
Use San Luis Bean & Cheese Burrito in a compliant CACFP menu
Drop this product into the CrEATe menu builder to auto-check meal pattern coverage across every age group, generate audit documentation, and export your production records in seconds.
Frequently Asked Questions
Is San Luis Bean & Cheese Burrito creditable for CACFP and SFSP meals?
Yes. According to USDA data, San Luis Bean & Cheese Burrito credits as a meat / meat alternate component in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP / SUN Meals). Always verify the current Product Formulation Statement or Child Nutrition (CN) label before audit.
What is the typical serving size for San Luis Bean & Cheese Burrito?
USDA records list a typical serving size of 283 GRM for San Luis Bean & Cheese Burrito. Use this alongside your program's age-group minimums to document how the product contributes toward each meal pattern requirement.
How much San Luis Bean & Cheese Burrito counts as one ounce equivalent?
Meat / meat-alternate credits are calculated in ounce equivalents. For CACFP, ages 6–18 need 2 oz equivalents at lunch and supper. Refer to the serving size above and the USDA Food Buying Guide to calculate the exact oz-equivalent contribution for San Luis Bean & Cheese Burrito.
What is in San Luis Bean & Cheese Burrito?
San Luis Bean & Cheese Burrito lists the following ingredients (per manufacturer data): TORTILLA: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, IRON, NIACIN, POTASSIUM BROMATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, INTERESTERIFIED SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, CALCIUM PROPIONATE, SODIUM BICARBONATE, FUMARIC ACID, SODIUM ACID PYROPHOSPHATE, POTASSIUM SORBATE, RICE FLOUR, SUGAR, SODIUM ALUMINUM SULPHATE, CORNSTARCH, GUAR GUM, METHYL PARABEN, YEAST, ENZYMES, PROPYL PARABEN, SODIUM METABISULPHITE, BURRITO FILLING [COOKED PINTO BEANS, WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), SOYBEAN OIL, FOOD STARCH - MODIFIED, ONIONS, CHEESE SAUSE BASE (WHEY POWDER, MODIFIED FOOD STARCH, COCONUT OIL, CORN SYRUP SOLIDS, CHEDDAR CHEESE BLEND [WHEY, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), REDUCED LACTOSE WHEY, MALTODEXTRIN, CANOLA OIL, SALT, DISODIUM PHOSPHATE, BLUE CHEESE (CULTURED MILK, SALT, ENZYMES), NONFAT DRY MILK, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS], SALT, SODIUM CASEINATE, CARRAGEENAN, ANNATTO EXTRACT, PAPRIKA EXTRA, SOY LECITHIN, MALTODEXTRIN, WHITE DISTILLED VINEGAR, DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, LACTIC ACID, YELLOW NO. 5), CONTAINS LESS THAN 2% OF CHILI PEPPER, SALT, CHICKEN BASE (ROASTED MECHANICALLY SEPARATED CHICKEN, SUGAR, HYDROLYZED WHEAT GLUTEN, SALT, CHICKEN FAT, ONION POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, EXTRACTIVE OF TURMERIC, SPICE EXTRACTIVE), SODIUM PHOSPHATES, SPICE, CARAMEL COLOR, DEHYDRATED GARLIC, ANNATTO EXTRACT], CORN STARCH. Review this list against your program's allergen and religious-diet accommodations before adding the product to a menu.
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