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Lentils.org

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Lentil Tostada

Prep Time: 15 Minutes

Total Time: 30 Minutes

Servings: 10

Lentils sauteed with tex mex seasonings, served on a crunchy tostada shell with refried lentils, lettuce, tomatoes, avocado, cotija, cilantro.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 10 each corn tortilla
  • 2 Tbsp (15 mL) canola oil
  • 2 lb (500 g) whole red lentils, cooked
  • 1 lb (500 g) walnuts, finely chopped
  • 1 lb (500 g) mushrooms, roasted and minced
  • 1 Tbsp (15 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) garlic powder
  • ½ tsp (2 mL) smoked paprika
  • ½ tsp (2 mL) dried oregano
  • ½ tsp (2 mL) onion powder
  • 2 cups (500 mL) shredded lettuce
  • 1 cup (250 mL) cherry tomatoes, quartered
  • ½ cup (125 mL) avocado puree
  • ½ cup (125 mL) cotija cheese
  • ¼ cup (60 mL) cilantro, minced

Directions

  1. Preheat 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 half of the oil and add half of the lentils. Begin sauteing and mash in the pan until smooth and steaming hot.
  4. In a separate pan, heat remaining oil and lentils, mushrooms, and walnuts. Add chili powder, cumin, garlic, paprika, oregano, and onion powder and toss well to heat through.
  5. To assemble, top each tostada with refried lentils, crumble, lettuce, tomatoes, avocado, cotija, and cilantro.

Nutritional Information

  • Serving Size: 1 tostada
  • Per serving:
  • Calories 550
  • Total Fat 38 g
  • Saturated Fat 5 g
  • Cholesterol 10 mg
  • Carbohydrates 40 g
  • Dietary Fibre 12 g
  • Sugar 4 g
  • Protein 21 g
  • Sodium 370 mg
  • Potassium 669 mg
  • Folate 214 mcg

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