Chipotle Lentil Tostadas

I’ve always loved adding lentils to soups, and warm salads, especially this one I made not too long ago, with roasted vegetables. Recently, I’ve been experimenting more with lentils as a meat replacement. Legumes, in general, are a great meat replacement because they’re a good source of protein, but I realized because lentils break down when they’re cooked, they’re actually a good substitute for ground meat – similar look and texture, but with all of healthier meatless benefits.

When making this recipe, use corn tortillas that crisp up nicely in the oven or on the grill, and pile them high with this cooked lentil mixture that’s full of protein. Top them with lettuce, tomato, avocado, or cheese if you like – whatever your tostada-eating heart desires!

Chipotle Lentil Tostatas|Craving Something Healthy

Red, yellow or orange lentils will break down when cooked. Green or brown ones will hold their shape better. You pick!


Chipotle Lentil Tostadas|Craving Something Healthy

Chipotle Lentil Tostadas

A healthy, meatless dinner for Taco Tuesday
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Calories: 458kcal


  • 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)


  • 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.


Nutrition facts is for the lentil mixture and corn tortillas. It does not include any toppings/garnishes


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
Did you make this recipe?Tag me @CravingSomethingHealthy!

How do you eat lentils?

Eat well!


  1. What a great idea to sub in lentils for meat in tostadas! For some reason, I've always associated lentils more with Middle Eastern or Indian cuisines, and hadn't ever thought to use them in Mexican food recipes - I'll have to give this a try sometime 🙂

    1. I think they work well as a meat replacement in lots of dishes - give em a try! Thanks so much for stopping by 🙂

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