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Easy Refried Lentil Tostadas

serves
Serves 2
time
25 mins
level
Beginner
Mix up your lunches with these easy vegan lentil tostadas. You can make the lentil filling in advance, then assemble the tostadas as you go for packed lunches each day... or serve them fresh!

Easy Refried Lentil Tostadas

serves
Serves 2
time
25 mins
level
Beginner
Mix up your lunches with these easy vegan lentil tostadas. You can make the lentil filling in advance, then assemble the tostadas as you go for packed lunches each day... or serve them fresh!

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

  1. Dry-fry the tortillas in a large frying pan until they char slightly.
  2. 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.
  3. Add the Puy Lentils and chipotle powder and cover with water. Leave to simmer for 10 minutes.
  4. Roughly mash the lentils with a fork, add a squeeze of lime and a splash more water for a looser consistency.
  5. Spread a layer of the refried lentils onto each tostada. Load up with lettuce, avocado, tomatoes, jalapeños and sweetcorn.
  6. Top with yoghurt, coriander leaves, a sprinkling of cheese and some extra chilli powder.
  7. Serve with lime wedges on the side.

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