Lentil Tlayuda (Oaxacan Pizza)

Directions

1. Preheat an oven to 425°F (220°C).
2. Bake tortillas on a baking tray for 4 minutes on each side until crispy.
3. In a large skillet, heat 1 Tbsp (15 mL) oil over high heat and add ½ lb (250 g) lentils. Begin sautéing while mashing the lentils into the pan until smooth and steaming hot.
4. In a separate pan, heat remaining oil, and add mushrooms, walnuts, and remaining lentils. Add cumin, coriander, garlic, paprika, oregano, and orange zest and toss well to heat through.
5. To prepare the escabeche, place onions, carrots, and jalapeno into a quart container. Toast coriander and cumin seeds in a small pot over medium heat until fragrant, approximately 2 minutes. Add vinegar, water, sugar, and salt to the pot and bring to a boil. Remove pot from heat and pour the vinegar mixture over the prepared vegetables. Let cool and refrigerate for least 30 minutes.
6. To prepare the avocado crema, blend avocado and sour cream together until smooth. Store in a squeeze bottle and set aside for service.
7. To assemble, top each tostada with a smear of refried lentils, then the lentil crumble, escabeche, and a drizzle of avocado crema.