Chipotle Lentil Tostadas
A healthy, meatless dinner for Taco Tuesday
Servings: 3
Calories: 458kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 medium poblano pepper seeded and diced
- 1 large garlic cloves minced
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder or less for less heat
- 1 teaspoon oregano
- 1 cup lentils
- 2 cups vegetable broth
- 1 tablespoon lime juice
- kosher salt
- ¼ cup cilantro chopped
- 8 corn tortillas
- cooking spray
- garnishes: lettuce tomato, avocado, cheese (optional)
Instructions
- Heat oil on high heat in a sauté pan or dutch oven. Add onion and poblano pepper and sauté for 4-5 minutes. Add garlic and sauté for another 1 minute. Add spices and stir just long enough to toast.
- Add lentils and broth to the vegetables. Bring broth to a boil, stir well and reduce heat to low. Cover and simmer for 20-30 minutes, or until lentils are tender.
- Add lime juice, cilantro and salt to taste.
- Preheat oven broiler.
- Lay corn tortillas in a single layer on a baking sheet, and spray each side with cooking spray and sprinkle lightly with kosher salt.
- Toast tortillas under the broiler until puffed and lightly golden. Flip and repeat with the other side. Watch them carefully - they go from golden to burned quickly!
- To serve, top each tortilla with about ¼ cup of the lentils, and add lettuce, tomatoes, avocado, and cheese as desired.
Notes
Nutrition facts is for the lentil mixture and corn tortillas. It does not include any toppings/garnishes
Nutrition
Serving: 3g | Calories: 458kcal | Carbohydrates: 78g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 710mg | Potassium: 933mg | Fiber: 26g | Sugar: 6g | Vitamin A: 1410IU | Vitamin C: 39mg | Calcium: 130mg | Iron: 7mg