These were so much more delicious than I even expected. I did, however, screw up and then made it work out...horray for mistakes!
Lentil (or wheat/pinto bean) and Veggie Tostadas adapted from Better Homes & Gardens
1 3/4 c water
3/4 c red lentils, rinsed and drained (OR wheat and pinto beans...)
1/4 c onion, chopped
1/2 t salt
1/2 t ground cumin
1 clove garlic, minced
2 T snipped cilantro
4 tostada shells (I used corn tortillas)
2 c assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow squash)
3/4 c (3oz) shredded Monterey Jack cheese (I used pepperjack cause that's what we had on hand)
In a medium saucepan stir together the water, lentils, onion, salt, cumin and garlic. Bring to boiling; reduce heat. Simmer, covered, for 12-15 min or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils; stir in cilantro. Spread lentil mixture on tostada shells; top with veggies and cheese. Place on large baking sheet and broil 6 inches from heat about 2 min or until cheese melts.
Start to Finish: 20 min, Makes: 4 main-dish servings
ALTERNATIVE METHOD:
I thought I was using lentils when I actually was using wheat (don't ask). So to fix my problem, I turned up the heat and boiled the wheat a bit longer, then tossed them into the blender and added a can of rinsed and drained pinto beans. I added enough water to make it blend and then tossed in the cilantro at the end. Our family loved it! I couldn't believe how well my 5 and 3-year-old gobbled up this meal, including the veggies.
