1 #10 can whole pinto beans, low sodium, canned with liquid
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
8 ounces shredded cheddar cheese, reduced fat
1 quart prepared tomato salsa
10 lbs.potato tots/drums, reduced sodium, frozen
64 6-inch whole grain rich tortillas
7 lbs. liquid whole eggs
2 teaspoon ground black pepper
2 #10 can whole pinto beans, low sodium, canned with liquid
1 Tablespoon 1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 lb. shredded cheddar cheese, reduced fat
2 quarts prepared tomato salsa
Preheat the oven to 400°F. Place frozen tots on a perforated sheet pan and hold in the freezer until just before baking. Use a speed rack to hold full pans of tater tots in the freezer.
Wrap whole grain flour tortillas in plastic wrap or foil and place in a warmer to soften.
Spray a 2-inch full-size steamtable pan with pan-release spray. In a large container, combine the liquid whole eggs, and ground black pepper. Whisk until well combined. Pour the eggs into the prepared pan. Bake the eggs in a preheated 350°F oven for 20 minutes, stirring after 15 minutes. Or steam the eggs in a steamer for about 3-5 minutes (depending on the steamer). CCP: Heat to 155°F.
Remove the cooked eggs and stir to break into curds. Hold in the warmer until ready to assemble the bowls. CCP: Hold hot at 135°F or above.
Place the pinto beans with their liquid in a saucepan or a steam kettle. Stir in the ground cumin, cayenne pepper, and garlic powder. Bring the beans to a low boil, reduce to a simmer and cook, uncovered, until the bean liquid has thickened slightly, about 15 minutes. CCP: Heat to 135°F or above for 15 seconds. Transfer seasoned beans into a 4-inch halfsize steamtable pan. Hold hot until service. CCP: Hold hot at 135°F or above.
Bake the frozen tots in the preheated 400°F oven for about 15 minutes, or until they are browned and crisp on the outside. CCP: Heat to 135°F for 15 seconds. Transfer tots into 2-inch full-size steamtable pans. Hold hot until service. CCP: Hold hot at 135°F or above.
Set up the line with the serving containers, tortillas, tots, scrambled eggs, seasoned pinto beans, and cheese. In each serving container place: 1 8-inch tortilla to create the bowl and fill with 8 tots (1/2 cup), 1/4 cup scrambled eggs (#16 scoop), 1/4 cup seasoned pinto beans (2 ounce perforated spoodle), and top with 1 tablespoon shredded cheddar cheese. Offer 1-ounce portion cups of prepared tomato salsa on the side.
Serving size= 1 bowl. Each serving provides 1 ounce equivalent grains, 2 ounce equivalents meat/meat alternate, ½ cup starchy vegetable, ¼ cup legume vegetable
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