For Meatless Monday last week, I made some lentil tostadas! See my previous post about taco seasoned lentils. They're just too easy! While my lentils were cooking, I took burritos size (whole grain) tortillas and draped them over upside bowls on my oven rack. I baked them at about 375 for about 15 minutes (I can't quite remember at this point). I baked them until they were good and crispy and then took them out, gently pried them off the bowls and ended up with tostado bowls.
At the same time I also sautéd some chunks of red pepper and portobello mushrooms in a skillet with a little olive oil, cut up some lettuce and tomatoes, shredded some cheese and cut an avocado (for my husband and kids---it detest the green mush). I also warmed some leftover homemade black, pinto and kidney beans that I had in the fridge.
In this order (sort of): tostado bowl, lettuce, lentils, beans, peppers and mushrooms, cheese, tomatoes and salsa. These were SO GOOD! Give them a try!
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