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Categories:
corn tortillas water red lentils onion cilantro garlic salt cumin fresh vegetables shredded Monterey Jack pepper cheese
Viewed: 56 - Published at: 7 years agoIngredients
- 4 corn tortillas
- 1 34 cups water
- 34 cup dried red lentils, rinsed and drained
- 14 cup chopped onion
- 1 -2 tablespoon cilantro, fresh and chopped
- 1 garlic clove, minced
- 12 teaspoon salt
- 12 teaspoon cumin
- 2 cups chopped assorted fresh vegetables (such as broccoli, tomatoes, squash, zucchini, etc.)
- 34 cup shredded monterey jack pepper cheese
Method
- Preheat oven to 350F Place 4 corn tortillas either on a cookie sheet or directly on the oven rack.
- Cook until they start to turn a little brown (watch them carefully - it's easy to burn them).
- Flip them over and continue to cook until they are crisp and light brown.
- Take out of oven.
- These are your tostada shells.
- In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin.
- Bring to boiling then reduce heat.
- Simmer, covered, for 15 minutes or until lentils are tender and most of the liquid is absorbed.
- Use a potato masher to mash the cooked lentils.
- Spread the lentil mixture on tostada shells then top with the vegetables and cheese.
- Place on a large baking sheet.
- Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted.
