Lentils Tostadas is an easy lunch or dinner you can make with ingredients you most likely have on hand in your fridge and pantry.
It’s a meatless dish with a meaty flavor, thanks to the heartiness of the lentils. The easy part is cooking the lentils in a rice cooker.
Use the time it takes to cook the lentils to shred lettuce and cheese and toast the tortillas.
We toast the tortillas for 10 minutes in a 400-degree oven, but if you want them extra crunchy, keep them in for another minute or two. Or you can warm them on a pan or griddle on the stove or in the microwave. They’re great with a side of guacamole!
– 2 rice cooker cups or 1 ½ measuring cups of dry lentils
– ½ cup salsa
– 4 Tablespoons olive oil, divided
– 2 Tablespoons red wine vinegar
– ¼ teaspoon pepper
– 16 small (4” diameter) corn tortillas
– 1 ½ cups shredded low fat Monterey Jack or cheddar cheese
– 1 ½ cups lettuce, shredded
– 4 green onions, chopped
– 1 cup sour cream
Rinse lentils. Put lentils in rice cooker and add 4 rice cooker-cups water. Push down “on” button. Button will “click” up to warm position when lentils are done. Unplug cooker when done. Put lentils in a large bowl and add the salsa, 2 Tablespoons olive oil, vinegar and pepper. Set aside. Preheat oven to 400 degrees. Line a baking sheet with foil. Brush both sides of tortillas with remaining 2 Tablespoons olive oil and place in the oven for 10 minutes to crisp. Let cool a few minutes. Spoon ¼ cup of lentils on each tortilla. Top each tortilla with cheese, lettuce, onions and ½ Tablespoon of sour cream and serve.
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