These vegetarian tostadas are a nutritious and filling meal.

Gallery

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
14
Yield:
14 tostadas
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Cook tortillas in batches until crispy, 30 seconds to 1 minute per side. Set aside on plates covered with paper towels to drain.

    Advertisement
  • Combine water, lentils, onion, cilantro, garlic, cumin, and salt in a medium pot. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and most of the liquid is absorbed, 12 to 15 minutes. Use a fork to mash the cooked lentils.

  • Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.

  • Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.

  • Broil tostadas until cheese melts, about 2 minutes.

Cook's Note:

Use 6 cups assorted chopped vegetables.

Nutrition Facts

410 calories; protein 20.1g; carbohydrates 54g; fat 12.9g; cholesterol 16.2mg; sodium 591.3mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/20/2019
Made as written and these turned out pretty good. I think corn tortilla would have been in this but that is the only thing I would change next time. I had never cooked with red lentils prior to this and I really enjoyed their mild flavor. Read More
Advertisement