Cheesy Lentil Tostadas

Cheesy Lentil Tostadas

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 3 - 4 Servings

What You Need

• 10 + Tostadas 
• Drippy Dip White Queso
• 398 ml Refried Beans
• 2 Green Onions, sliced & separated light & dark portions
• 1/2 Red Onion, finely diced for garnish
• Fresh Cilantro, chopped
• 2 Jalapenos, sliced for garnish
• Guacamole Salsa

CHEESY LENTILS

• 2 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 small yellow Onion, diced
• 1/2 Red Bell Pepper, diced
• 540 ml Lentils, drained & rinsed
• 24g Old El Paso Cheesy Taco Mix
• 1/2 Tsp. Primal Palate Meat & Potatoes Seasoning
• 1 C Pres. Choice Plant-Based Chik'n Broth
• 3 slices Monterey Jack with Hot Peppers (sandwich style slices)
• Himalayan Salt & Cracked Pepper

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.
• Get your hands on Drippy Dip White Queso --- > market.foodsocial.io/products/blanco-cheese-dip?_pos=2&_sid=edf0d5f1e&_ss=r&sca_ref=7240561.CoPRFmiBtUrSHH&sca_source=Food Social

Directions

• 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.​

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• 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.​

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• 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!

HAPPY VEG