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 3/4 cups water
- 3/4 cup dry lentils, rinsed and drained (yellow, green or red)
- 1/2 cup chopped onion
- 1 -2 tablespoon chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/4 teaspoon turmeric
- 4 corn tortillas
- cooking spray
- 2 cups assorted chopped assorted fresh vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
- 3/4 cup shredded monterey jack cheese
- 1In a medium saucepan stir together water, lentils, onion, cilantro, salt, garlic and spices.
- 2Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils are tender and most of the liquid is absorbed.
- 3Using a fork or a blender, depending on the texture you prefer, mash the cooked lentils.
- 4Meanwhile, 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.
- 5Spread 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.
- 6Serve 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