Lentil Crumble Nachos

Instructions

Yields

• Onions, cooked: 78%
• Tomatoes, canned, diced, drained: 66%
• Tomatoes, roma, fresh, diced: 87%
• Jalapeños, diced: 98%
• Cilantro, chopped: 84%
• Avocado, peeled and pitted: 70%

Pre-Preparation

1. Wash produce as needed.
2. Prepare the nacho-seasoned lentil crumbles
   1. Dice onions (first amount).
   2. Sauté diced onions in oil until translucent.
   3. Add lentil crumbles and combine.
   4. Add oregano, paprika, and water.
   5. Simmer until the mixture has a chili-like consistency and reaches an internal temperature of 140°F or higher. Hold hot until service at 135°F or higher.
3. Prepare the vegan avocado cream sauce
   1. Blend almond milk, avocado, and cornstarch with an immersion blender or blender until smooth.
   2. Warm in a saucepan to a gentle simmer and thicken slightly.
   3. Whisk in garlic powder, cayenne, lemon juice, and salt (first amount).
   4. Cool rapidly and hold cold until service at 41°F or less.
4. Prepare the pico de gallo
   1. Finely dice onions (second amount).
   2. Dice Roma tomatoes and jalapeños; finely chop cilantro.
   3. In a non-reactive container, combine canned tomatoes, roma tomatoes, onions, lime juice, jalapeños, cilantro, cumin, salt (second amount), and sugar.
   4. Mix well, cover, and hold cold until service at 41°F or less.

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.