Smashed Lentil Tostadas

Preheat the oven to 425°F. Heat 2 tsp vegetable oil in a small saucepan over low heat. Add garlic and cumin and cook until fragrant, 2 to 3 minutes. Add red lentils, 2 cups water, and a pinch of salt. Increase heat to medium and bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water, return lentils to the pot, off heat, and cover to keep warm. TIP: The lentils should be the texture of refried beans.

Brush corn tortillas on both sides with 1 tsp vegetable oil each and lay them on a foil-lined baking sheet. Toast in the oven until the tortillas are starting to brown, about 8 minutes. Flip the tortillas and move to one side of the baking sheet. Add pumpkin seeds, paprika, a pinch of salt and pepper and 1 tsp vegetable oil to the other side of the baking sheet and toss. Toast until tortillas are crispy and pumpkin seeds are toasted, another 1 to 2 minutes. TIP: The tortillas can overlap to make room for the pumpkin seeds.

Add coleslaw, mojo verde, roasted red peppers, and a pinch of salt and pepper to a medium bowl and toss.

Divide tostadas between plates and top with smashed lentils, spicy green slaw, smoky pepitas, and pickled jalapeños. Enjoy!