Ingrédients
- 4 small corn tortillas
- ½ tbsp olive oil
- 1 small onion, chopped
- 1 clove of garlic, chopped
- 1 x 250g pouch of Merchant Gourmet Puy Lentils
- Chipotle chilli powder
- Iceberg lettuce, sliced
- 1 ripe avocado, diced
- 2 fresh tomatoes, chopped
- Jalapeno, sliced
- 1 x 200g tinned sweetcorn
- Plant-based yoghurt
- A handful of coriander leaves
- Plant-based cheese of choice (feta-style works)
- Lime wedges, to serve
Méthode
- Dry-fry the tortillas in a large frying pan until they char slightly.
- In the meantime, add a glug of oil to a small saucepan and fry the onion and garlic with a pinch of salt until soft.
- Add the Puy Lentils and chipotle powder and cover with water. Leave to simmer for 10 minutes.
- Roughly mash the lentils with a fork, add a squeeze of lime and a splash more water for a looser consistency.
- Spread a layer of the refried lentils onto each tostada. Load up with lettuce, avocado, tomatoes, jalapeños and sweetcorn.
- Top with yoghurt, coriander leaves, a sprinkling of cheese and some extra chilli powder.
- Serve with lime wedges on the side.
