Lentil Tostada – Lentils.org

Lentil Tostada

  By lentilsorg  , ,   ,

February 10, 2023

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  • Prep: 15 Minutes
  • Cook: 15 Minutes
  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 tostada
Calories550
Sodium370 mg
Potassium669 mg
Protein21 g
Cholesterol10 mg
Sugar4 g
Total Fat38 g
Saturated Fat5 g
Total Carbohydrates40 g
Dietary Fiber12 g