For the Avocado Cilantro Sauce
- 1 ripe avocado
- 1 cup lightly packed cilantro (35 g)
- 2 tbsp lime juice
- 1/3 cup water
- 1/2 tsp sea salt
- optional: 1/2 a jalapeno, de-seeded
For the Lentils
- 2 cups cooked green lentils (or approx. 2 15 oz cans)
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp sea salt
- optional: 1/2 tsp red pepper flakes
- 1/3 cup water or vegetable broth
For the Tostadas
- tortillas (use corn tortillas for gluten-free otherwise any kind of tortilla works)
- refried beans
- red pepper, diced
- green onion, chopped
- grated carrot
- chopped cilantro
- shredded red cabbage
- nutritional yeast (optional)
- Place as many tortillas as you need in the oven straight on the rack and bake until brown and crispy. Keep a close eye on them so as not to burn them. Once they’re crisp, remove from the oven and place on a baking sheet to await their toppings (or just plate them as placing them back in the oven is optional).
- Add the cooked lentils to a pan with all spices and broth (or water) and cook for 10 minutes or so. Mash some of the lentils with the back of a spoon until it resembles a refried bean-like texture. Add more water if it starts to dry out.
- Prepare all your toppings.
- When everything is ready, spread some re-fried beans over the crispy tortillas.
- Add a scoop of the lentils to each tortilla.
- Top with desired toppings such as carrots, peppers, cilantro, nutritional yeast and green onion.
- Optional: place back in the oven on broil for 5-10 minutes for one last crisp. Just keep an eye on them, they should be nice and crispy and fully heated.
- Remove from the oven when finished and top with the avocado sauce.
- Makes about 6-8 tostadas depending on how many lentils you add to each. Adjust the topping ingredients for how every many you’re making.
- These can also be served as tacos or rolled up into burritos.