Lentil and Veggie Tostadas
Savor the vibrant flavors of these Lentil and Veggie Tostadas, a wholesome twist on a classic Mexican favorite! Perfectly crisp corn tostada shells are piled high with a hearty mixture of seasoned lentils, sautéed zucchini, bell peppers, and onions, all spiced with cumin and chili powder for a flavorful punch. Topped with fresh shredded lettuce, juicy cherry tomatoes, creamy avocado slices, and a sprinkle of cilantro, these tostadas are a feast for both the eyes and the palate. With a squeeze of zesty lime and an optional drizzle of hot sauce, this quick and easy vegetarian recipe (ready in just 35 minutes!) is ideal for busy weeknights or casual gatherings. Packed with plant-based protein and colorful veggies, these tostadas bring a satisfying, nutritious, and delicious meal to your table.
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Recipe Information
Ingredients
- 8 pieces Corn tostada shells
- 2 cups Cooked lentils
- 2 tablespoons Olive oil
- 1 medium-sized Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium-sized Red bell pepper, diced
- 1 medium-sized Zucchini, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded lettuce
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- Optional hot sauce
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add diced onion and sauté for 2-3 minutes, until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red bell pepper and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cooked lentils, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and heat through for about 3-4 minutes. Remove from heat.
Preheat oven to 350°F (175°C). Place tostada shells on a baking sheet and warm in the oven for 5 minutes.
Prepare toppings by shredding lettuce, halving cherry tomatoes, slicing the avocado, and chopping cilantro.
Assemble the tostadas by spreading the lentil and veggie mixture evenly over each tostada shell.
Top with shredded lettuce, cherry tomatoes, sliced avocado, and a sprinkle of chopped cilantro.
Serve with a lime wedge on the side for squeezing over the top. Optionally, drizzle with hot sauce for extra heat.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 425.2 g | 155% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 36.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4951 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
