- make this recipe
- user reviews ()
Lentil & Veggie Tostadas
Ingredients
- 1 3/4 cups water
- 3/4 cup dry red lentils, rinsed and drained
- 1/4 cup chopped onion
- 1 - 2 tablespoons snipped fresh cilantro
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 4 tostada shells
- 2 cups chopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
- 3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
Directions
1. In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
2. Spread the lentil mixture on tostada shells; 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. Makes 4 servings.
Nutrition Facts
(Lentil & Veggie Tostadas)
- Servings Per Recipe 4,
- cal. (kcal) 269,
- Fat, total (g) 9,
- chol. (mg) 16,
- sat. fat (g) 3,
- carb. (g) 34,
- fiber (g) 8,
- sugar (g) 3,
- pro. (g) 16,
- sodium (mg) 595,
- Potassium (mg) 202,
- calcium (mg) 222,
- iron (mg) 2,
- Milk () 1,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
