RECIPE DETAILS
Item ID: 1985242
Serving Size: 2 Topped Tortillas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Tofu, Vegetarian
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1985242
Serving Size: 2 Topped Tortillas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Tofu, Vegetarian
Allergens: Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
Gather ingredients.
- Lentil crumble with pinto beans: lentil crumble (Inland Empire Foods), water, pinto beans (undrained)
- Tofu huevos: firm tofu (drained), curry powder, turmeric
- Ranchero sauce: Roma tomatoes (halved), yellow onion (diced), jalapeño (diced), kosher salt, cilantro (chopped), diced tomatoes (canned)
- Tortillas: corn or flour, for serving
Preparation
-
Lentil crumble with pinto beans
a. Combine lentil crumble, undrained pinto beans, and water in a saucepan.
b. Cook over medium heat for ~12 minutes, until thick and saucy. - Tofu huevos
a. Place drained tofu in a bowl.
b. Add turmeric and curry powder; crumble with a fork or whisk to combine.
c. Sauté over medium heat until lightly browned and resembling scrambled eggs, about 5 minutes. - Ranchero sauce
a. Rinse, core, and halve the tomatoes. Boil for 4 minutes, transfer to an ice bath, and remove skins.
b. In an immersion blender or blender, pulse boiled tomatoes with diced onion, jalapeño, salt, and cilantro until slightly chunky.
c. Stir in the canned diced tomatoes and heat gently until warmed through and cohesive. - Tortillas
a. Warm tortillas on a hot skillet on both sides until soft and pliable.
Serving
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.
• #16 scoop (¼ cup) lentil–pinto mixture
• #16 scoop (¼ cup) tofu huevos
• ½ cup ranchero sauce
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 310.20 kcal |
| Total Fat | 7.81 gm |
| Saturated Fat | 1.50 gm |
| Trans Fat | 0.00 gm |
| Sodium | 915.41 mg |
| Carbohydrates | 48.28 gm |
| Fiber | 6.81 gm |
| Sugars | 5.29 gm |
| Added Sugars | 0.00* gm |
