Lentil Tostada Crunch Wrap – Lentils.org

Ingredients

• ¼ lb (125 g) pine nuts
• ¼ lb (125 g) sundried tomatoes, minced
• 2 cups (500 mL) yellow onion, minced
• ¼ cup (60 mL) garlic, minced
• 2 Tbsp (30 mL) paprika
• 1 Tbsp (15 mL) chili powder
• 1 Tbsp (15 mL) dried oregano
• 2 tsp (10 mL) cumin, ground
• 2 tsp (10 mL) coriander, ground
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) ground black pepper
• 2 Tbsp (30 mL) canola oil
• 10 flour tortillas
• 2 qt (2 L) shredded Mexican blend cheese
• 10 tostada shells
• 1 qt (1 L) sour cream
• 1 qt (1 L) shredded lettuce
• 2 cups (500 mL) tomatoes, small dice
• 1 qt (1 L) tortilla chips with cheese
• 2 cups (500 mL) white onion, small dice