Lentil & Veggie Tostadas

For individual pizzas, spread tostado shells with mashed beans, made fresh from dry red lentils cooked in a spice-herb broth. Top with chopped broccoli, tomatoes, zucchini, and/or yellow summer squash and sprinkle Monterey Jack cheese.

Lentil & Veggie Tostadas Enlarge Image
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7 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Lentil & Veggie Tostadas

Ingredients
1 3/4
cups water
3/4
cup dry red lentils, rinsed and drained
1/4
1
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)
    Per serving:
  • 269 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 16 mg chol.,
  • 595 mg sodium,
  • 34 g carb.,
  • 8 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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