Lentils Tostadas


To make this a dairy-free recipe, omit the sour cream topping.  A gluten-free, nut-free recipe.   Sometimes, on a busy weeknight, we want a meal that fills us up but takes little time to prepare.

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!

Equipment:
Rice cooker
Oven

Ingredients:
– 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

Directions:

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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