Smashed Lentil Tostadas
with Spicy Green Slaw & Smoky Pepitas
These tostadas are topped with smashed, cumin-spiced lentils similar to refried beans-- but better. Lentils are a great source of iron, and when you eat them with foods that contain vitamin C (like this spicy green slaw with jalapeños and roasted red peppers), your body can absorb that iron more effectively. Toasted pepitas tossed in smoked paprika add a crunchy topper to this high-fiber, high-protein dinner.
Nutrition (per serving)
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INGREDIENTS
- 2 garlic cloves, peeled and sliced
- 1 tsp ground cumin
- 1 cup red lentils, rinsed and sorted
- 6 yellow corn tortillas
- 1/4 cup pumpkin seeds
- 1 tsp smoked paprika
- 4 oz coleslaw blend
- 6 tbsp mojo verde sauce
- 4 oz roasted red peppers, roughly chopped
- 1 oz pickled jalapeños
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Heat 2 tsp vegetable oil in small saucepan over low heat. Add garlic and cumin and cook until fragrant, 2 to 3 minutes. Add 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, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil, 4 cups water) (TIPS: To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. The cooked lentils should be the texture of refried beans; if they are too dry, add more water, 1 tbsp at a time.)
Brush tortillas on both sides with 1 tsp vegetable oil each and arrange on foil-lined baking sheet. Roast until beginning to brown, 6 to 8 minutes. Flip tortillas and move to one side of baking sheet. Add pumpkin seeds, paprika, 1 tsp vegetable oil, and a pinch of salt and pepper to other side of baking sheet and toss to coat. Roast until tortillas are crispy and pumpkin seeds are fragrant, 1 to 2 minutes. (4-serving meal: use 2 tsp vegetable oil for pumpkin seeds) (TIP: The tortillas can overlap to fit the pumpkin seeds.)
Combine coleslaw, mojo verde, roasted red peppers, and a pinch of salt and pepper in medium bowl and toss.
Divide tostadas between plates and top with smashed lentils, spicy green slaw, smoky pepitas, and pickled jalapeños. Enjoy!
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