Lentil Tostada

Name: Lentil Tostada
Ingredients: 10 each corn tortilla; 2 Tbsp (15 mL) canola oil; 2 lb (500 g) whole red lentils, cooked; 1 lb (500 g) walnuts, finely chopped; 1 lb (500 g) mushrooms, roasted and minced; 1 Tbsp (15 mL) chili powder; 1 tsp (5 mL) cumin; 1 tsp (5 mL) garlic powder; ½ tsp (2 mL) smoked paprika; ½ tsp (2 mL) dried oregano; ½ tsp (2 mL) onion powder; 2 cups (500 mL) shredded lettuce; 1 cup (250 mL) cherry tomatoes, quartered; ½ cup (125 mL) avocado puree; ½ cup (125 mL) cotija cheese; ¼ cup (60 mL) cilantro, minced

www.lentils.org

Lentils sauteed with tex mex seasonings, served on a crunchy tostada shell with refried lentils, lettuce, tomatoes, avocado, cotija, cilantro.

Keywords

global street food
whole-food plant-based
south american
whole red
vegetarian
foodservice
english
entertaining
summer

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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