About Us
|
Research
NPGA/Resources
Food & Health
Industry
Growers
Growers
Industry
Food & Health
NPGA/Resources
Research
Recipes
« return to recipe home
To print this recipe, please cancel this dialog box and click the "Printer Friendly" button above the recipe.
Mexican Tostadas
Printer Friendly
Recipe was formulated for the Northern Pulse Growers Association
Ingredients
1/3 c. lentils
1 c. black beans, drained and rinsed
1 1/3 c. water
1 ½ c. bell peppers, chopped
2 T. vegetable oil
1 tsp. chili powder
1 lb. chicken breast
1 tsp. ground cumin
½ tsp. salt
8 tostadas
Directions
In a medium saucepan, bring lentils and water to a boil, reduce heat, cover and simmer until lentils are tender. In a frying pan, cook chicken until it reaches an internal temperature of 165 degrees F. Heat oil in separate pan and sauté onion and garlic in oil, stirring constantly. Reduce heat and add salsa, lentils black beans and seasonings. Shred or cube chicken and add to the salsa mixture. Continue cooking until heated through. Portion onto tostadas and top with peppers and your other favorite topping.
Optional Toppings: Shredded cheese, sour cream, guacamole and black olives.
How to prepare pulses
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Search Recipes
Name:
Category:
Choose One...
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Platinum Sponsors
View all sponsors