Lentil and Cheese Tostadas

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  • Makes: 2 servings
  • Start to Finish: 40 mins

Lentil and Cheese Tostadas

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Directions

  1. In a medium saucepan stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until lentils are tender and liquid is absorbed. Use a fork to mash the cooked lentils.
  2. Chop avocado and toss with lemon juice. To serve, place tostada shells on 2 individual plates. Spread with lentil mixture. Top with the salsa and avocado. Then add lettuce, cheese, tomato, and olives. Makes 2 servings.

From the Test Kitchen

Lentil and Cheese Burritos:

Prepare Lentils and Cheese Tostadas as above, except omit toasted shells. Wrap 4 10-inch flour tortillas in foil. Heat in a 350 degrees degree F oven 10 minutes to soften. Spoon one-fourth of the lentil mixture onto each tortilla just below center. Top with salsa and cheese. Fold bottom edge of tortilla up and over filling, just till mixture is covered. Fold in opposite sides of tortilla, just till they meet. Roll up tortilla from the bottom. Secure with wooden toothpicks. Arrange burritos on a baking sheet. Bake for 10 to 12 minutes or till heated through. Remove toothpicks. Serve on lettuce with avocado, tomato, and olives.

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Nutrition Facts (Lentil and Cheese Tostadas)

  • Per serving:
  • 587 kcal ,
  • 26 g fat
  • (10 g sat. fat ,
  • 37 mg chol. ,
  • 1101 mg sodium ,
  • 63 g carb. ,
  • 34 g pro.
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