Go Back Email Link
Print Recipe Add to Collection
No ratings yet

Vegetarian Roasted Vegetable Tostadas State(Illinois) Child Nutrition Agency Developed Recipe

These Roasted Vegetable Tostadas are a tasty vegetarian dish that includes a corn tortilla layered with refried beans, meatless sausage crumbles, fire-roasted corn, potatoes, pico de gallo, lettuce, and avocado crema.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Illinois State Board of Education
NSLP/SBP crediting information:
1 tostada provides
Legumes as Vegetables: ½ oz eq grains, ¼ oz eq meat/meat alternate, ⅛ cup dark green vegetable, ⅝ cup starchy vegetable, ⅛ cup beans/peas (legumes), ⅜ cup additional vegetable.
Or
Legumes as Meats/Meat Alternates: ½ oz eq grains, 1 oz eq meat/meat alternate, ⅛ cup dark green vegetable, ⅝ cup starchy vegetable, ¼ cup additional vegetable.
Prep Time1 hour 15 minutes
Cook Time45 minutes
Total Time2 hours
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes), Starchy Vegetables, Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté, Steam
Season: Summer, Fall, Spring, Winter
Calories: 341

Ingredients

50 Servings

    Weight

    • 10 lb Potatoes, white, raw, diced, skin on
    • 7 ½ oz Olive oil
    • 2 lb 8 oz Sausage-style crumbles, vegetarian (soy-based), frozen
    • - - Garlic, minced
    • 4 lb Corn, fire-roasted, frozen, thawed, drained
    • 7 lb 3 oz Refried beans, vegetarian, canned
    • 3 lb Sour cream, fat-free
    • 2 lb Avocado pulp, frozen, thawed
    • - - Lime juice
    • 2 lb 12 oz *Tomatoes, fresh, diced
    • 1 lb *Onions, red, fresh, diced
    • 3 ¾ oz *Jalapeño, fresh, minced
    • 4 oz Cilantro, fresh, chopped
    • 1 lb *Lettuce, romaine, fresh, sliced
    • 2 lb 1 ½ oz Tortilla, corn, 4 ½ inch

    Measure

    • 1 gal 2 qt Potatoes, white, raw, diced, skin on
    • ¾ cup Olive oil
    • 2 qt 2 ⅓ cups Sausage-style crumbles, vegetarian (soy-based), frozen
    • 1 Tbsp Garlic, minced
    • 2 qt 3 cups Corn, fire-roasted, frozen, thawed, drained
    • 3 qt ¼ cup (About 1 No. 10 can Refried beans, vegetarian, canned
    • 1 qt 1 ½ cups Sour cream, fat-free
    • 3 ⅓ cups Avocado pulp, frozen, thawed
    • ⅓ cup Lime juice
    • 1 qt ¾ cup *Tomatoes, fresh, diced
    • 3 cups 2 Tbsp *Onions, red, fresh, diced
    • ⅔ cup *Jalapeño, fresh, minced
    • 1 qt ½ cup Cilantro, fresh, chopped
    • 2 qt 2 cups *Lettuce, romaine, fresh, sliced
    • 50 each Tortilla, corn, 4 ½ inch

    100 Servings

      Weight

      • 20 lb Potatoes, white, raw, diced, skin on
      • 15 oz Olive oil
      • 5 lb Sausage-style crumbles, vegetarian (soy-based), frozen
      • - - Garlic, minced
      • 8 lb Corn, fire-roasted, frozen, thawed, drained
      • 14 lb 6 oz Refried beans, vegetarian, canned
      • 6 lb Sour cream, fat-free
      • 4 lb Avocado pulp, frozen, thawed
      • - - Lime juice
      • 5 lb 8 oz *Tomatoes, fresh, diced
      • 2 lb *Onions, red, fresh, diced
      • 7 ½ oz *Jalapeño, fresh, minced
      • 8 oz Cilantro, fresh, chopped
      • 2 lb *Lettuce, romaine, fresh, sliced
      • 4 lb 3 oz Tortilla, corn, 4 ½ inch

      Measure

      • 3 gal Potatoes, white, raw, diced, skin on
      • 1 ½ cups Olive oil
      • 1 gal 1 qt ⅔ cup Sausage-style crumbles, vegetarian (soy-based), frozen
      • 2 Tbsp Garlic, minced
      • 1 gal 1 qt 2 cups Corn, fire-roasted, frozen, thawed, drained
      • 1 gal 2 qt ½ cup (About 2 No. 10 cans) Refried beans, vegetarian, canned
      • 2 qt 3 cups Sour cream, fat-free
      • 6 ⅔ cups Avocado pulp, frozen, thawed
      • ⅔ cup Lime juice
      • 2 qt 1 ½ cups *Tomatoes, fresh, diced
      • 2 qt 2 ¼ cups *Onions, red, fresh, diced
      • 1 ½ cups *Jalapeño, fresh, minced
      • 2 qt 1 cup Cilantro, fresh, chopped
      • 1 gal 1 qt *Lettuce, romaine, fresh, sliced
      • 100 each Tortilla, corn, 4 ½ inch

      -

      50 Servings

        Weight

        • 10 lb Potatoes, white, raw, diced, skin on
        • 7 ½ oz Olive oil
        • 2 lb 8 oz Sausage-style crumbles, vegetarian (soy-based), frozen
        • - - Garlic, minced
        • 4 lb Corn, fire-roasted, frozen, thawed, drained
        • 7 lb 3 oz Refried beans, vegetarian, canned
        • 3 lb Sour cream, fat-free
        • 2 lb Avocado pulp, frozen, thawed
        • - - Lime juice
        • 2 lb 12 oz *Tomatoes, fresh, diced
        • 1 lb *Onions, red, fresh, diced
        • 3 ¾ oz *Jalapeño, fresh, minced
        • 4 oz Cilantro, fresh, chopped
        • 1 lb *Lettuce, romaine, fresh, sliced
        • 2 lb 1 ½ oz Tortilla, corn, 4 ½ inch

        Measure

        • 1 gal 2 qt Potatoes, white, raw, diced, skin on
        • ¾ cup Olive oil
        • 2 qt 2 ⅓ cups Sausage-style crumbles, vegetarian (soy-based), frozen
        • 1 Tbsp Garlic, minced
        • 2 qt 3 cups Corn, fire-roasted, frozen, thawed, drained
        • 3 qt ¼ cup (About 1 No. 10 can Refried beans, vegetarian, canned
        • 1 qt 1 ½ cups Sour cream, fat-free
        • 3 ⅓ cups Avocado pulp, frozen, thawed
        • ⅓ cup Lime juice
        • 1 qt ¾ cup *Tomatoes, fresh, diced
        • 3 cups 2 Tbsp *Onions, red, fresh, diced
        • ⅔ cup *Jalapeño, fresh, minced
        • 1 qt ½ cup Cilantro, fresh, chopped
        • 2 qt 2 cups *Lettuce, romaine, fresh, sliced
        • 50 each Tortilla, corn, 4 ½ inch

        100 Servings

          Weight

          • 20 lb Potatoes, white, raw, diced, skin on
          • 15 oz Olive oil
          • 5 lb Sausage-style crumbles, vegetarian (soy-based), frozen
          • - - Garlic, minced
          • 8 lb Corn, fire-roasted, frozen, thawed, drained
          • 14 lb 6 oz Refried beans, vegetarian, canned
          • 6 lb Sour cream, fat-free
          • 4 lb Avocado pulp, frozen, thawed
          • - - Lime juice
          • 5 lb 8 oz *Tomatoes, fresh, diced
          • 2 lb *Onions, red, fresh, diced
          • 7 ½ oz *Jalapeño, fresh, minced
          • 8 oz Cilantro, fresh, chopped
          • 2 lb *Lettuce, romaine, fresh, sliced
          • 4 lb 3 oz Tortilla, corn, 4 ½ inch

          Measure

          • 3 gal Potatoes, white, raw, diced, skin on
          • 1 ½ cups Olive oil
          • 1 gal 1 qt ⅔ cup Sausage-style crumbles, vegetarian (soy-based), frozen
          • 2 Tbsp Garlic, minced
          • 1 gal 1 qt 2 cups Corn, fire-roasted, frozen, thawed, drained
          • 1 gal 2 qt ½ cup (About 2 No. 10 cans) Refried beans, vegetarian, canned
          • 2 qt 3 cups Sour cream, fat-free
          • 6 ⅔ cups Avocado pulp, frozen, thawed
          • ⅔ cup Lime juice
          • 2 qt 1 ½ cups *Tomatoes, fresh, diced
          • 2 qt 2 ¼ cups *Onions, red, fresh, diced
          • 1 ½ cups *Jalapeño, fresh, minced
          • 2 qt 1 cup Cilantro, fresh, chopped
          • 1 gal 1 qt *Lettuce, romaine, fresh, sliced
          • 100 each Tortilla, corn, 4 ½ inch

          Instructions

          • Steam potatoes in a perforated pan for 15-20 minutes until tender.
            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
          • Heat oil in a large pot over medium heat and sauté sausage-style crumbles according to the package instructions.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Add potatoes and garlic to pot and sauté with sausage-style crumbles for 5 minutes.
          • Add corn and sauté for an additional 5 minutes. Set aside for service.
            Critical Control Point: Hold for hot service at 135 °F or higher.
          • In a separate pan, heat refried beans. Set aside for service.
            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
          • Crema: Blend sour cream, avocado, and lime in a large mixer. Place in squeeze bottles. Set aside for service.
            Critical Control Point: Hold for cold service at 41 °F or lower.
          • Pico de gallo: Combine tomatoes, onions, jalapeños, and cilantro in a large bowl. Stir well. Set aside for service.
            Critical Control Point: Hold for cold service at 41 °F or lower.
          • To assemble: Spread 2 ounces of refried beans on 1 tostada. Using a No. 8 scoop, layer with 4 oz of the sausage-style crumble, potato, and corn filling. Top with 1 ½ Tbsp of pico de gallo, 1 ½ Tbsp lettuce, and 1 Tbsp crema.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Crediting of meat/meat alternate component may vary based on type of soy or plant-based crumbles used.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1Tostada | Calories: 341 | Total Carbohydrate: 52g | Protein: 12.7g | Total Fat: 9.54g | Saturated Fat: 1.2g | Cholesterol: 2.5mg | Sodium: 264mg | Dietary Fiber: 7.5g | Total Sugars: 4.7g | Vitamin A: 1129IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 2.4mg