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Tostadas with Refried Red Lentils, Vegetables and Tropical Fruit Salsa

Tostadas with Refried Red Lentils, Vegetables and Tropical Fruit Salsa

Serves: 12

Category: Main Dishes - Vegan
Author: James Rohrbacher

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Rated by: 1 members

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Make dinner a fiesta! Serve these perfectly-seasoned tostadas accompanied by an amazing fruity salsa.

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2 onions, diced
1/2 cup chopped garlic
1 1/2 pounds mushrooms, chopped
2 sweet potatoes, peeled and diced
2 tablespoons white wine
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon chipotle powder
1 teaspoon pure Ancho chili powder
2 teaspoons dried oregano
1 teaspoon ground anise seed
2 tablespoons natural cocoa powder
1 1/2 cups fire roasted diced tomatoes
1 pound fresh or frozen chopped greens of your choice
1 zucchini, diced
6 cups cooked red lentils, cooked with 3 tablespoons tomato powder, 1 tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon garlic powder and 1 teaspoon onion powder
1 pound frozen corn
24 corn tortillas, toasted until crisp
shredded romaine
For the Tropical Fruit Salsa
1 mango, diced, divided
1 papaya, diced, divided
1/2 banana, peeled and chopped
1 hot chili, seeded and minced
1/4 cup freshly squeezed orange juice
1 lime, juiced
1/4 cup chopped apple
2 tablespoons unsweetened dried pineapple, chopped


In a large pot, sauté the onions, garlic, mushrooms and sweet potatoes in the white wine for 5 minutes until the mushrooms have released their juices. Add the spices and continue to sauté until the onions are translucent, about 10 minutes. Add the tomatoes, greens and zucchini and continue cooking until the greens, zucchini and sweet potatoes are tender, about 10 more minutes. Shut off the heat and stir in the beans and corn.

To make the salsa, puree ½ of the mangoes, ½ of the papaya and the rest of the ingredients in a high-speed blender. Stir in the remaining diced mango and papaya and refrigerate until needed.

To serve:
Top each toasted tortilla with some of the refried bean/vegetable mixture, top with some shredded romaine and drizzle with the tropical fruit salsa.

Calories 395; Protein 19 g; Carbohydrates 79 g; Sugars 13 g; Total Fat 4 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 117 mg; Fiber 13.9 g; Beta-Carotene 7437 ug; Vitamin C 93 mg; Calcium 171 mg; Iron 6.5 mg; Folate 181 ug; Magnesium 129 mg; Potassium 1244 mg; Zinc 3.4 mg; Selenium 14.1 ug

Comments (1):



09/14/2017 10:01 PM

Rated this recipe:

Fantastic recipe--scrumptious, hearty and refreshing. Our whole family loved these tostadas and insisted that we start making them regularly.

This comment was last edited on 09/16/2017 05:26 AM