RECIPE DETAILS
Item ID: HK2257
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: HK2257
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced via partnership with the CIA Healthy Kids Collaborative
1. Prepare the Nacho Seasoned Lentil Crumbles:
Ingredients:
Oil
Water
Oregano
Paprika
Onion (First amount)
Lentil Crumbles
a. Dice onions.
b. Saute diced onions in oil until translucent.
c. Add the lentil crumbles and combine.
d. Add the oregano, paprika, and water.
e. Simmer until mixture reaches a chili-like consistency with a minimum internal temperature of 140 degrees.
2. Prepare the Vegan Avocado Cream Sauce:
Ingredients:
Almond Milk
Avocado
Corn Starch
Garlic Powder
Cayenne
Lemon Juice
Salt
a. Blend together the almond milk, avocado, and corn starch.
b. Warm in a saucepan/skillet to a simmer and allow to thicken slightly.
c. Add seasonings and lemon juice.
3. Prepare the Pico de Gallo:
Ingredients:
Diced Tomatoes
Onion (Second Amount)
Cilantro
Roma Tomatoes
Lime Juice
Jalapenos
Cumin
Second Salt Amount
Sugar
a. Finely dice the onions.
b. Dice the fresh roma tomatoes and jalapenos.
c. Finely chop the cilantro.
d. In a non-reactive container, combine the canned tomatoes, fresh tomatoes, onions, lime juice, jalapenos, cilantro, cumin, salt, and sugar.
e. Mix well to combine.
Preparation
Assemble the Nachos:
1. 2oz of Tortilla Chips
2. 1 Cup Lentil Crumbles
3. Top with 2 Tbsp of Pico de Gallo and 2 Tbsp of Avocado Cream Sauce
Serving
Serving: 1 Serving of assembled nachos
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 1 | Calories: 479.21 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 4.26% | |
Red Orange: 0.375 | Grains: 2 | Sodium: 678.53 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.125 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.