Lentil Crumble Nachos

Instructions

Yields

• Onion: 78%
• Diced Tomatoes, canned: 66% (drained)
• Tomatoes: 87%
• Jalapeño: 98%
• Cilantro: 84%
• Avocado: 67%

Pre-Preparation

1. Wash produce as needed.
2. Prepare the nacho-seasoned lentil crumbles:
   1. Cut off ends and remove skin from onions (first amount), then dice into small cubes.
   2. In a tilt skillet or large pan set on medium heat, add oil and cook onions for about 3-5 minutes until translucent.
   3. Mix in lentil crumbles, oregano, paprika, and water.
   4. Simmer until the mixture thickens to a chili-like consistency and the internal temperature reaches 140°F. 
   5. Hold hot until service at or above 135°F.
3. Prepare the pico de gallo:
   1. Cut off ends and remove skin from onions (second amount), then dice into small cubes.
   2. Remove the top stem/core from tomatoes, then dice into small cubes.
   3. Remove stems and seeds from jalapeños, then dice into small cubes (wear gloves if sensitive to handling jalapeño peppers).
   4. Finely chop cilantro.
   5. Drain the canned diced tomatoes.
   6. In a non-reactive container, combine all tomatoes, onions, jalapeños, cilantro, lime juice, cumin, sugar, and salt (first amount).
   7. Cover and hold cold until service at or below 41°F.
4. Prepare the avocado cream sauce:
   1. Remove peel and pit from avocados, then dice into cubes and scoop out the avocado pulp.
   2. Blend avocados, almond milk, and cornstarch with an immersion blender or blender until smooth.
   3. In a saucepan set on medium heat, add the avocado sauce and heat to a gentle simmer until it slightly thickens.
   4. Whisk in lemon juice, garlic powder, cayenne, and salt (second amount).
   5. Cool rapidly and hold cold until service at or below 41°F.

Preparation:

Assemble the nachos (per serving):

1. Portion 2 oz tortilla chips.
2. Top with 1 cup warm lentil crumbles.
3. Add 2 tablespoons of pico de gallo.
4. Drizzle with 2 tablespoons avocado cream sauce.

Serving

Serving size: 1 serving of assembled nachos

Recipe Source

CIA Healthy Kids Collaborative

We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.