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