Cheesy Lentil Tostadas (Edit recipe)

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Crispy, golden tostadas topped with refried beans, cheesy seasoned lentils, Drippy Dip White Queso, salsa, and an assortment of gorgeous , colourful garnishes! So delish!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

21

Serves: 3 - 4

Ingredients

10 whole Tostadas
1 whole Blanco Cheese Dip - Drippy Dip
398 ml Refried Beans
2 whole Green Onion (Scallion), sliced & separated into light & dark portions
0.5 whole Red Onion, diced
1 whole Cilantro, chopped for garnish
2 whole Jalapeño Pepper, sliced for garnish
1 whole Guacamole Salsa - Herdez

Cheesy Lentils

2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
0.5 whole Red Bell Pepper, diced
540 ml Lentils, Canned, drained & rinsed
24 grams Cheesy Taco Seasoning Mix - Old El Paso
0.5 tsp Meat & Potatoes Seasoning - Primal Palate
1 cup Plant Based Chickenless Broth - President's Choice
3 pieces Monterey Jack Cheese, with hot peppers. Sandwich style slices
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Empty the refried beans into a small, covered pot and set to medium low. heat until warmed thoroughly & reduce to low if needed until service.
Begin heating the EVOO, pep flakes, and garlic, in a non-stick skillet set to about medium. Once heated, let everything sizzle together for 30 seconds before adding the light portions of the green onions, yellow onion & bell pepper. Season with salt & pepper, stir as needed & cook until softened up, about 7 + minutes. Stir in the lentils along with another good pinch of salt & pepper. Continue to stir and cook another couple minutes until the lentils have warmed up.
Stir in the cheesy taco seasoning & meat & potatoes seasoning. Pour in the broth and stir to disperse those spices. Increase the heat a bit until the broth starts to bubble away and then reduce to medium low to simmer 10 minutes uncovered until the broth has mostly been reduced.
Turn off the heat and slap the three pieces of cheese on top. Once melty, stir to combine, taste & adjust the salt / pepper if needed.
For service, warm up desired amount of queso in either a small, covered pot or in the microwave, stirring after every 30 seconds until silky and hot.
Start by spooning beans into the center of the tostadas and then top with a scoop of your cheesy lentils. Next, a dollop of hot queso and guacamole salsa. Then, all of the garnishes. Sliced green onion, diced red onion, a couple slices of jalapeno, and some fresh cilantro. ENJOY!

Notes

I guarantee the recipe will accommodate 10 tostadas, but also may make up to 12 depending on how generous you are with the refried beans.
I used sandwich slices just to get rid of them. You could always sub in some shredded cheddar or Monterey Jack instead.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	562
Fat:	24 g
Carbohydrates:	59 g
Protein:	30 g
Cholesterol:	37 g
Sodium:	1479 mg
Fiber:	23 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.