2 cups water
1 cup lentils, rinsed
8 ounces tomato sauce
2 garlic cloves, minced
2 tbsp. chili powder (i only use 1)
1 tsp. cumin
1/2 tsp. red pepper flakes
4-5 corn tortillas
1/2 cup shredded monterey Jack cheese
1/2 cup shredded cheddar cheese
4 cups shredded lettuce
2 tomatoes, chopped
Mild or medium salsa
1 cup sour cream
4 scallions, chopped
Preheat oven to 400. In a medium saucepan, combine water and lentils. Bring to a boil, cover, reduce heat, and simmer for 25-30 minutes, stirring occasionally. Drain and rinse lentils.
In the saucepan, combine tomato sauce, garlic, chili powder, cumin, and red pepper flakes. Add the lentils and simmer over medium heat for 20 minutes stirring occasionally.
Heat the tortillas on a baking sheet in the preheated oven until crispy, about 5-7 minutes each side. Cover each tortilla with the warm lentil mixture. Pop with both cheeses, lettuce, tomatoes, and salsa. Put a dollop of sour cream over each and sprinkle with the chopped scallions.
Cut each tostada into 4 wedges and serve immediately.
P.S. I made these today with only the lentil mixture and sour cream and it was fabulous!! (i didn't have any other ingredients, and no gumption to go to the store :)
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