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    You are in: Home / Recipes / Lentil and Veggie Tostadas Recipe
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    Lentil and Veggie Tostadas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    kitchengrrl's Note:

    This recipe came from a Better Homes little mini-cookbook from the checkout aisle titled Easy Vegetarian Dinners. These are delicious little individual Mexican pizzas. The lentil puree is a healthy (and tasty) alternative to refried beans. Those of you doing OAMC, I'm sure you could make the lentil part ahead and freeze in small batches.

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    Units: US | Metric


    1. 1
      In a medium saucepan stir together water, lentils, onion, cilantro, salt, garlic and spices.
    2. 2
      Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils are tender and most of the liquid is absorbed.
    3. 3
      Using a fork or a blender, depending on the texture you prefer, mash the cooked lentils.
    4. 4
      Meanwhile, spray the top side of 4 corn tortillas and put them under the broiler until they are toasted and puffy, only a minute or less. Turn them, spray the other side and toast it. Remove from oven.
    5. 5
      Spread the lentil mixture on the crunchy tortillas, top with vegetables and cheese. Return to baking sheet and broil 3-4 inches from the heat about 2 minutes or until the cheese melts.
    6. 6
      Serve immediately to hungry diners.

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    Nutritional Facts for Lentil and Veggie Tostadas

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.6
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 4.2 g
    Cholesterol 18.8 mg
    Sodium 426.8 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 13.0 g
    Sugars 1.9 g
    Protein 16.2 g

    The following items or measurements are not included:

    assorted fresh vegetables

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