Roasted Summer Squash & Egg Taco

50 Servings

Crediting:

One Portion Credits As:

3/8 cup total vegetable (1/8 cup red/ orange vegetable, 1/4 cup other vegetable)
2.00 oz eq meat/meat alternate
1.00 oz eq grains

PrimeroEdge: SR110651

2 ½ Pounds Squash, summer, diced
2 ½ Pounds Squash, zucchini, diced
2 Pounds Onion, fresh, diced
½ Cup Oil, canola or vegetable
2 Tablespoons Chili powder
2 Tablespoons Cumin, ground
½ Teaspoon Salt, kosher
5 ¾ Pounds Tomato, fresh, diced
4 Ounces Lime juice, fresh
5 ¾ Pounds Eggs, frozen, whole, pasteurized
50 Each Tortilla, corn
3 Cups Cilantro, fresh, roughly chopped

Preheat oven to 400 °F.
Toss diced summer squash, zucchini, and onion with oil, chili powder, cumin and salt.
Line a sheet tray with parchment paper. Place tossed vegetables on sheet tray in a single layer. Roast for 35 minutes or until vegetables are tender and caramelized.
For lime tomatoes: toss diced tomatoes with lime juice. Chill. CCP: Hold at 41 °F or below.
Prepare scrambled eggs according to package directions.
Warm corn tortillas in a warmer until pliable.
To Assemble:
In warm corn tortillas place #16 scoop (¼ c) of scrambled egg.
Add #16 scoop (¼ c) roasted vegetables.
Serve with a #16 scoop (¼ c) lime tomatoes.
Garnish with cilantro.
Serve immediately.

NOTE: Wrap warm tortillas, egg, vegetables and tomatoes separate in a clamshell container for breakfast in the classroom.