Lentil and Veggie Tostadas recipe
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Ingredients
- 3 tablespoons vegetable oil, or more as needed 14 (8 inch) flour tortillas 6 cups water 3 cups red lentils, rinsed and drained 1 onion, chopped 3 tablespoons chopped fresh cilantro, or more to taste 2 teaspoons bottled minced garlic 2 teaspoons ground cumin 1 ½ teaspoons salt 3 cups chopped tomatoes 3 cups chopped yellow squash 2 ¼ cups shredded Monterey Jack cheese
Nutrition Info
- 409.5 caloriescarbohydrate: 54 gcholesterol: 16.2 mgfat: 12.9 gfiber: 8.5 gprotein: 20.1 gsaturatedFat: 4.8 gservingSize: -sodium: 591.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Lentil and Veggie Tostadas
Directions
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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.
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.