1400 700 2858 vegan whfajita hero 6

Wicked Healthy Fajita Tostada

with Chili-Lime Mango Salad


Our friends at Wicked Healthy have come up with another stellar dish here and these spicy, sweet tostadas could be our new favorite. The trick to a crispy tortilla is to get an even, light coat of oil. Try using your hands if you don’t have a pastry brush. We recommend that you bake them between baking sheets to keep them flat, but if you’d prefer a more rustic look, by all means, leave them uncovered! To top off your dish, enjoy a Mexican classic, chili-lime mango salad.

2 2
35 min


  1. ½ cup red lentils
  2. 4 corn tortillas
  3. 5 garlic cloves
  4. 4 mini sweet peppers
  5. 1 red onion
  6. 1 lime
  7. 1 mango
  8. 1 tsp Mexican chili spice
  9. 1 avocado
  10. 3 oz green cabbage
  11. 1 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. **Allergens: Wheat, Soy


  • Large skillet
  • 2 baking sheets
  • Small saucepan


Cook the lentils

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.

Crisp the tostadas

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.

Prepare the fajita veggies

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.

Make the mango salad

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.

Finish it up

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.

Serve and enjoy

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!