Lentil y Roasted Veggie Tostadas

Ingredientes

• 6 corn tostada shells 🌽
• 1 cup cooked brown o green lentils 🟤
• 1 red bell pepper, sliced ❤️
• 1 yellow bell pepper, sliced 💛
• 1 zucchini, sliced into half moons 🥒
• 1 red cebolla, thinly sliced 🧅
• 1 tsp cumin powder 🌿
• 1 tsp paprika ahumada 🌶️
• sal & pepper to taste 🧂
• 1 tbsp aceite de oliva 🫒
• 0.5 cup crumbled queso fresco o cotija 🧀
• 0.5 cup sour cream o plain Greek yogurt (para drizzle) 🤍
• opcional: sliced avocado, cilantro, y a squeeze de lima 🥑🌿🍋

Instrucciones

1. 1Roast the Veggies 🔥
2. 2Preheat oven to 425°F (220°C). Toss bell peppers, zucchini, y red cebolla con aceite de oliva, cumin, paprika, sal, y pepper. Spread on a baking sheet y roast para 20–25 minutes until tender y slightly charred.
3. 3Warm the Lentils 🍲
4. 4In a sartén over fuego medio, warm the cooked lentils con a pinch de sal y 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 de lentils, top con roasted veggies, then sprinkle con queso fresco.
7. 7Drizzle the Cream 🥄
8. 8Add a drizzle de sour cream o yogurt, y termina con avocado slices, fresco cilantro, y a squeeze de lima.
9. 9sirve Immediately 🎉
10. 10Eat while crisp y warm! Great para lunch, dinner, o even a party plate.