Tostadas (toasted tortillas) are one of my favorite meals – for breakfast, lunch, or dinner, so I’m endlessly exploring new variations. This version marries ancho chili with fresh lime juice for a little extra kick, but with very little extra effort.
In fact, this recipe is so simple that you can quickly throw it together even after a long day. Sauté a few vegetables, add lentils, tomato paste, and spices – and serve!
EASY ANCHO CHILI LENTIL TOSTADAS
1 onion, diced
2 stalks celery, diced
1 red bell pepper, diced
1 jalapeño, diced
2 1/2 cups cooked lentils (I like Trader Joe’s Steamed Lentils for this)
2 cups water
1/4 cup tomato paste
1 tablespoon ancho chili powder
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon salt
2 fresh limes or 2 tablespoons lime juice
To serve: Toasted sprouted whole grain tortillas (such as Ezekiel)
Toppings: shredded lettuce, radicchio, tomatoes, red cabbage, guacamole, etc.
Heat a large nonstick skillet (like Scanpan) over high heat. Add onion, celery, red bell pepper, and jalapeño, and dry sauté until translucent. Sprinkle with a few splashes of water as needed to prevent sticking to the pan, and continue to sauté until vegetables are tender.
Add cooked lentils, along with water. Stir in tomato paste, ancho chili powder, oregano, cumin, and salt. Continue to cook until lentils are heated through. Remove from heat.
Squeeze fresh limes (or lime juice) over lentil mixture. Spoon Ancho Chili Lentils over toasted tortillas. Garnish with shredded lettuce, tomatoes, etc., and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen