Julia Phillips Recipe ✓ Lentil and Veggie Tostadas

These vegetarian tostadas are a nutritious and filling meal.

Ingredients

• 3 tablespoons vegetable oil, or more as needed
• 14 (8 inch) flour tortillas
• 6 cups water
• 3 cups red lentils, rinsed and drained
• 1 onion, chopped
• 3 tablespoons chopped fresh cilantro, or more to taste
• 2 teaspoons bottled minced garlic
• 2 teaspoons ground cumin
• 1 ½ teaspoons salt
• 3 cups chopped tomatoes
• 3 cups chopped yellow squash
• 2 ¼ cups shredded Monterey Jack cheese

Cooking Directions

1. Heat oil in a large skillet over medium heat. Cook tortillas in batches until crispy, 30 seconds to 1 minute per side. Set aside on plates covered with paper towels to drain.
2. Combine water, lentils, onion, cilantro, garlic, cumin, and salt in a medium pot. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and most of the liquid is absorbed, 12 to 15 minutes. Use a fork to mash the cooked lentils.
3. Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
4. Spread lentil mixture over the crispy tortillas. Top with tomatoes, squash, and Monterey Jack cheese. Arrange tostadas on a large baking sheet.
5. Broil tostadas until cheese melts, about 2 minutes.

Nutrition Facts

• calories409.5
• carbohydrateContent54 g
• cholesterolContent16.2 mg
• fatContent12.9 g
• fiberContent8.5 g
• proteinContent20.1 g
• saturatedFatContent4.8 g
• sodiumContent591.3 mg
• sugarContent2.3 g