Lentil and Veggie Tostadas

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a medium saucepan stir together water, lentils, onion, cilantro, salt, garlic and spices.
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. Using a fork or a blender, depending on the texture you prefer, mash the cooked lentils.
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. 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. Serve immediately to hungry diners.