- 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