Lentil and Veggie Tostadas

Crispy tortillas are topped with mashed red lentils, fresh chopped veggies, and Monterey Jack cheese in these filling vegetarian tostadas.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 410 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 onion, chopped
• 6 cups water
• 2 teaspoons ground cumin
• 3 cups chopped tomatoes
• 3 tablespoons chopped fresh cilantro, or more to taste
• 2 teaspoons bottled minced garlic
• 3 tablespoons vegetable oil, or more as needed
• 14 (8 inch) flour tortillas
• 3 cups red lentils, rinsed and drained
• 3 cups chopped yellow squash
• 2 ¼ cups shredded Monterey Jack cheese

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Cook tortillas in batches until crispy, 30 seconds to 1 minute per side. Set aside on plates covered with paper towels to drain.

Step 2

Combine water, lentils, onion, cilantro, garlic, cumin, and salt in a medium pot. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and most of the liquid is absorbed, 12 to 15 minutes. Use a fork to mash the cooked lentils.

Step 3

Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.

Step 4

Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.

Step 5

Broil tostadas until cheese melts, about 2 minutes.