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Mexican Tostadas

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Recipe was formulated for the Northern Pulse Growers Association

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

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.