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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories269
- Total Fat (g)9
- Saturated Fat (g)3
- Cholesterol (mg)16
- Sodium (mg)595
- Carbohydrate (g)34
- Total Sugar (g)3
- Fiber (g)8
- Protein (g)16
- Calcium (DV%)22
- Iron (DV%)13
- Starch (d.e.)1
- Milk (d.e.).5
- Vegetables (d.e.)1
- Lean Meat (d.e.).5
*Percent Daily Values are base on a 2,000 calorie diet
Lentil & Veggie Tostadas
Makes:
4 servings
Start to Finish: 25 minutes
Ingredients
- 1 3/4 cupswater
- 3/4 cupdry red lentils, rinsed and drained
- 1/4 cupchopped onion
- 1 to 2 tablespoonssnipped fresh cilantro
- 1 clovegarlic, minced
- 1/2 teaspoonsalt
- 1/2 teaspoonground cumin
- 4 tostada shells
- 2 cupschopped fresh vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
- 3/4 cupshredded reduced-fat Monterey Jack cheese (3 ounces)
Directions
In a medium saucepan stir together water, lentils, onion, cilantro, garlic, salt, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
Spread the lentil mixture on tostada shells; top with the vegetables and cheese. Place on a large baking sheet. Broil tostadas 3 to 4 inches from the heat about 2 minutes or until cheese is melted.
