- make this recipe
- user reviews (0)
Lentil and Veggie Tostadas
Ingredients
-
1 3/4
cups water
-
3/4
cup red lentils, rinsed and drained
-
1/4
cup chopped onion
-
1/2
teaspoon salt
-
1/2
teaspoon ground cumin
-
1
clove garlic, minced
-
1
- 2
tablespoons snipped cilantro
-
4
tostada shells
-
2
cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
-
3/4
cup shredded Monterey Jack cheese (3 ounces)
Directions
1. In a medium saucepan stir together water, lentils, onion, salt, cumin, and garlic. 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; stir in cilantro.
2. Spread lentil mixture on tostada shells; top with vegetables and cheese. Place on a large baking sheet. Broil 6 inches from the heat about 2 minutes or until cheese melts.
3. Makes 4 main-dish servings
Nutrition Facts
(Lentil and Veggie Tostadas)
- Servings Per Recipe 4,
- Calories 280,
- Protein (gm) 15,
- Carbohydrate (gm) 33,
- Fat, total (gm) 10,
- Cholesterol (mg) 19,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 7,
- Vitamin A (IU) 534,
- Vitamin C (mg) 18,
- Sodium (mg) 427,
- Calcium (DV %) 212,
- Iron (DV %) 2,
- Vegetables () 1,
- Starch () 2,
- High-Fat Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
