Lentil and Roasted Veggie Tostadas

Ingredients

• 6 corn tostada shells 🌽
• 1 cup cooked brown or green lentils 🟤
• 1 red bell pepper, sliced ❤️
• 1 yellow bell pepper, sliced 💛
• 1 zucchini, sliced into half moons 🥒
• 1 red onion, thinly sliced 🧅
• 1 tsp cumin powder 🌿
• 1 tsp smoked paprika 🌶️
• Salt & pepper to taste 🧂
• 1 tbsp olive oil 🫒
• 0.5 cup crumbled queso fresco or cotija 🧀
• 0.5 cup sour cream or plain Greek yogurt (for drizzle) 🤍
• Optional: sliced avocado, cilantro, and a squeeze of lime 🥑🌿🍋

Instructions

1. 1Roast the Veggies 🔥
2. 2Preheat oven to 425°F (220°C). Toss bell peppers, zucchini, and red onion with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
3. 3Warm the Lentils 🍲
4. 4In a skillet over medium heat, warm the cooked lentils with a pinch of salt and a little cumin if desired. Just enough to bring them back to life!
5. 5Assemble the Tostadas 🌮
6. 6Lay out the tostada shells. Spoon a layer of lentils, top with roasted veggies, then sprinkle with queso fresco.
7. 7Drizzle the Cream 🥄
8. 8Add a drizzle of sour cream or yogurt, and garnish with avocado slices, fresh cilantro, and a squeeze of lime.
9. 9Serve Immediately 🎉
10. 10Eat while crisp and warm! Great for lunch, dinner, or even a party plate.