Nachos with Seasoned Lentil Crumbles and Avocado Cream

Red/Orange Vegetable

1/4 cup

Veg
1/2 cup

Meat/Alt
2 oz.

Yield: 100 servings

Ingredients

Nacho seasoned lentil crumbles

1 ½ cups Canola/olive oil blend

4 pounds Onion, yellow, 1/4-inch diced

9 ½ pounds Lentil crumbles, GroundPro

6 quarts 2 ½ cups Water

½ cup Oregano, dried leaves, spices

1 ½ cups Paprika, spices

Sauce, avocado cream - vegan

Milk, almond

3 quarts

Avocado

8 ounces

Cornstarch

¼ cup

Garlic, granulated

½ teaspoon

Pepper, cayenne, ground

¼ teaspoon

Salt, kosher

1 tablespoon

Lemon juice

3 tablespoons

Pico de gallo, salsa, homemade

Crushed tomatoes, canned, no added salt

6 ¾ pounds

Tomatoes, fresh, 1/4-inch diced

6 ¾ pounds

Onion, yellow, 1/4-inch diced

3 pounds

Lime juice

2 1/8 cups

Peppers, jalapeno, sliced, canned, drained

1 1/8 cups

Cilantro, finely chopped

4 cups

Cumin, ground, spices

1 teaspoon

Salt, kosher

1 tablespoon

Sugar, white, granulated

1 teaspoon

Chips, tortilla, whole grain

6 ¾ pounds

Method

1. Sauté diced onions in oil until translucent.

2. Add lentil crumbles and combine.

3. Add oregano, paprika and water. Simmer until mixture reaches a chili-like consistency.

   CCP-Minimum internal temperature should be 140°F. or above.

   Hot Hold: Hold at >= 140.00 °F   

4. Blend together almond milk, avocado and cornstarch.

5. Warm in a saucepan to a simmer and allow to thicken slightly.

6. Add seasoning and lemon juice.

7. In a non-reactive container, combine crushed tomatoes, diced tomatoes and onions, lime juice, diced jalapenos, chopped cilantro, cumin, salt and sugar. Mix well to combine.      

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