These crunchy lentil avocado tostadas are hearty, filling, full of fiber and so so delicious! With lots of texture, color and flavor contrasts, they’re a treat for your eyes as well as your taste buds. Plus they are an easy, quick, plant-based lunch or dinner. And easy on the wallet as well. If you have lentil taco filling or lentil chorizo and some ripe avocados on hand, you can have these lovely tostadas on the table about 10 minutes, start to finish.
If you don’t have any cooked lentils on hand, the lentil taco filling (or my chorizo twist on it) is quick to make as well. Simply add about 30 – 40 minutes for cooking the lentils. I like to cook up a batch and keep some in the freezer at all times. So then I can pull them out and warm them up. And I have a quick hearty meal ready in no time.
I love how packed full of protein and fiber this meal is, without being overly heavy. So good for the digestive system AND your heart. Sometimes I will also add a scrambled egg and have them for breakfast. Or if I’m in the mood for meat, I add some taco meat to the lentils. One of these keeps my tummy happy and satisfied for many hours!
By melting the cheese onto the tostada shell, you create a barrier between the crispy shell and the toppings. Which keeps the shell nice and crunchy. Just like I like it! This is one of my favorite go-to recipes for a quick lunch or dinner.
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Easy Cheesy Lentil Avocado Tostadas
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 1 serving 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Per tostada:
- 1 crispy corn tortilla shell (I like to make mine fresh in the air fryer)
- 2 – 4 Tablespoons shredded Mexican blend of cheeses
- About 1/3 cup lentil taco filling (recipe here) or lentil chorizo (recipe here), warm
- 1/3 – 1/2 of a ripe avocado, smashed with a fork
- For the top: Salsa (I use my cilantro almond salsa) or hot sauce, chopped romaine lettuce, chopped sweet onion, chopped tomato
Instructions
- Preheat the toaster oven (or oven) to 375 F. Top the tostada shell with cheese, set in the oven and bake just until the cheese is melted and bubbly.
- Remove from oven, set on a plate, spread the lentils over the shell, then the avocado, then salsa and other toppings as desired. Enjoy!
Notes
By melting the cheese onto the tostada shell, you create a barrier between the crispy shell and the toppings which keeps the tostada shell nice and crunchy.
You can easily multiply the recipe to feed a crowd by placing the tostadas on a baking sheet in the oven to melt the cheese. Let each person top their tostada to their liking.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 tostada
- Calories: 395
- Fiber: 13.9 g
- Protein: 16 g
- Cholesterol: 25 mg
Keywords: Plant-based, Vegetarian, Gluten free, Heart healthy, Diabetic, Tostada, Mexican
3 comments
Great recipe and really a nice one. Will surely try this
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