Who says beans are the only legumes that can be refried?
Ingredients
1 cup brown lentils
4 cups vegetable broth, divided
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon cayenne pepper sauce
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon sour cream
½ cup grated Monterey Jack cheese
4 ready-to-eat tostada shells
2 ounces queso fresco cheese, crumbled
½ cup diced tomatoes
½ cup thinly sliced green onions, tops included
¼ cup favorite salsa (such as roasted tomato salsa)
¼ cup diced cilantro
Instructions
Bring the lentils and 3½ cups of broth to a boil in a medium saucepan. Reduce heat to a low simmer and let simmer for 30 to 40 minutes, until lentils are very soft. Remove from heat and let cool to room temperature. Mash with a fork until very small bits. Stir in soy sauce, garlic powder and cayenne pepper sauce.
In a large skillet, heat oil to medium high heat. Add in cumin and chili powder and let cook in the oil for 1 to 2 minutes, until fragrant.
Add in lentil mixture, spreading to form a thin layer covering the surface of the skillet. Let cook for about 3 minutes, until browned on bottom. Break up the lentil mixture with a spatula and flip over the lentil mixture in chunks, flattening to cover entire surface of skillet again. Let cook until browned on that side. Turn off heat and add in some of the remaining ½ cup of broth, until lentil mixture is the consistency of refried beans. Stir in sour cream and Monterey jack cheese until cheese is melted. Remove from heat.
Spread ¼ of lentil mixture on a tostada shell. Top with remaining ingredients sprinkled on top. Repeat three times for a total of four tostadas.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/refried-lentils-tostadas-recipe/