Prep 15 mins
Cook 25 mins
A Better Homes and Garden recipe. A little bland on flavor - if you try this recipe and add anything to it to make it more flavorful, please let me know!
- 4 corn tortillas
- 414.03 ml water
- 177.44 ml dried red lentils, rinsed and drained
- 59.14 ml chopped onion
- 14.79-29.58 ml cilantro, fresh and chopped
- 1 garlic clove, minced
- 2.46 ml salt
- 2.46 ml cumin
- 473.18 ml chopped assorted fresh vegetables (such as broccoli, tomatoes, squash, zucchini, etc.)
- 177.44 ml shredded monterey jack pepper cheese
- Preheat oven to 350°F Place 4 corn tortillas either on a cookie sheet or directly on the oven rack. Cook until they start to turn a little brown (watch them carefully - it's easy to burn them). Flip them over and continue to cook until they are crisp and light brown. Take out of oven. These are your tostada shells.
- In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling then reduce heat. Simmer, covered, for 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a potato masher to mash the cooked lentils.
- Spread the lentil mixture on tostada shells then top with the vegetables and cheese. Place on a large baking sheet. Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted.
I thought these were tasty and I only made minor changes. First, I used chicken broth instead of water (vegetarians can use veggie broth). I also added a bit more salt & cumin. The mixture was too runny after it was done cooking, so I put it in a strainer and stirred it until it was the consistency of refried beans. The tortilla took awhile to start to brown, but once it did it went quickly. I used broccoli, red pepper and tomatoes which I broiled without the cheese for about 5 minutes, then added the cheese and a chopped green onion and broiled about 3 more minutes. It was good! Thanks! Made for PAC Fall '09.