Lentil & Veggie Tostadas
cup dry red lentils, rinsed and drained
cup chopped onion
tablespoons snipped fresh cilantro
clove garlic, minced
teaspoon ground cumin
cup shredded reduced-fat Monterey Jack cheese (3 ounces)
- 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.
- 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