Wicked Healthy Fajita Tostada

Rinse and dry all produce. Preheat the oven to 400°F. Add the red lentils,1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the lentils are tender and all of the water has been absorbed, about 14 to 17 minutes.

Lay the corn tortillas on a baking sheet. Brush both sides of each tortilla with ½ tsp vegetable oil and place another baking sheet on top to hold them down. Bake tortillas until golden brown and crisp, about 10 to 12 minutes.

Thinly slice the garlic. Trim, deseed, and slice the mini sweet peppers. Peel and thinly slice the red onion. Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the garlic, sliced peppers and onion, and a pinch of salt and pepper. Adjust heat to low, and cook until vegetables are soft and caramelized, stirring occasionally, about 12 to 15 minutes.

Zest the lime. Peel the mango, remove the flesh from the pit and dice. In a large bowl combine the diced mango, all of the lime zest, and the juice from half. Sprinkle mango salad with a ½ tsp of the Mexican chili spice and toss to combine.

Once the lentils are ready, mash them with a fork (they should be spreadable). Squeeze in the juice from the remaining lime half, taste and season with salt and pepper. Halve the avocado, remove the pit, and slice the flesh.

Place the tostadas on large plates and top with the smashed red lentils. Layer on the fajita veggies, green cabbage, and avocado. Sprinkle with remaining Mexican chili spice and serve with the chili-lime mango salad. Dig in!