RECIPE DETAILS
Item ID: 1985242
Serving Description: 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 Description: 2 Topped Tortillas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Tofu, Vegetarian
Allergens: Soy, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Gather ingredients.
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Lentil crumble with pinto beans: lentil crumble (Inland Empire Foods), water, pinto beans (undrained)
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Tofu huevos: firm tofu (drained), curry powder, turmeric
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Ranchero sauce: Roma tomatoes (halved), yellow onion (diced), jalapeño (diced), kosher salt, cilantro (chopped), diced tomatoes (canned)
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Tortillas: corn or flour, for serving
Preparation
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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
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Top each tortilla with:
• #16 scoop (¼ cup) lentil–pinto mixture
• #16 scoop (¼ cup) tofu huevos
• ½ cup ranchero sauce -
Serving = 2 topped tortillas.
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Hold hot until service at 140°F or higher.
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 |
