Lentil Tostada – Lentils.org

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