Vanilla & Roasted Apricot No-Bake Vegan Cheesecake
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RECIPE:
FAJITA TOSTADA WITH CHILI-LIME MANGO SALAD
August 21, 2017
PREP TIME:
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Lime-kissed red lentils, sauteed veggies, creamy avocado and fresh cilantro, piled high over a crispy tortilla. It doesn’t get any better than this! We are excited to bring you this latest Wicked Healthy recipe that we’ve created with our friends over at Purple Carrot!
- Yield: 2 1x
Scale
Ingredients
for the lentils
- ½ cup red lentils
- 1 1/4 cup water
for the tortillas
- 4 corn tortillas
- 2 tsp vegetable oil
for the veggies
- 1 TB vegetable oil
- 5 garlic cloves, sliced
- 4 mini sweet peppers, trimmed, de-seeded and sliced
- 1 medium red onion, thinly sliced
for the mango salad
- 1 lime
- 1 ripe mango, peeled and diced
- 1 tsp Tampico (Mexican chili spice)
to serve
- 1 avocado, halved and sliced
- fresh cilantro, chopped
- 3 oz green cabbage, shredded
- salt and pepper
Instructions
- Preheat the oven to 400°F.
To cook the lentils,
- add the red lentils,1¼ cups water, and a pinch of salt to a small saucepan.
- Bring to a boil, cover, and reduce heat to low.
- Cook until the lentils are tender and all of the water has been absorbed, about 14 to 17 minutes.
To crisp the tortillas
- preheat oven to 400°F, and lay them on a large baking sheet. It’s okay if they overlap slightly.
- Brush both sides of each tortilla with ½ tsp vegetable oil and place another baking sheet on top to hold them down.
- Bake tortillas until golden brown and crisp, about 10 to 12 minutes.
To prepare the veggies
- place a large skillet over medium-high heat and add 1 tbsp vegetable oil.
- Once hot, add the garlic, peppers and onion, and a pinch of salt and pepper.
- Adjust heat to low, and cook until vegetables are soft and caramelized, stirring occasionally, about 12 to 15 minutes.
To make the mango salad
- zest the lime. Peel the mango, remove the flesh from the pit and dice.
- In a large bowl combine the diced mango, all of the lime zest, and the juice from half.
- Sprinkle mango salad with the Tampico and toss to combine.
- Once the lentils are ready, mash them with a fork (they should be spreadable).
- Squeeze in the juice from the remaining lime half, taste and season with salt and pepper.
To serve
- place the tortillas on large plates and top with the smashed red lentils.
- Layer on the fajita veggies, green cabbage, and avocado.
- Sprinkle with the cilantro, remaining Tampico and serve with the chili-lime mango salad.
- Dig in!
Although summer is winding down, we’re still hanging on with these amazingly fresh and crispy tostadas, with a sweet mango salad on the side, dusted with Mexican chili spice. Be sure to do all of your prep before you start cooking, which makes this dish a breeze to assemble!
The secret to getting a crispy tortilla is applying an even and light coat of oil with a pastry brush. If you don’t have one, use your hands! Placing the tortillas between baking sheets to bake will keep them flat, but feel free to bake them uncovered for a more rustic look and feel.
This is a wicked easy way to combine fresh, cooked, sweet, spicy, crispy and soft elements all together in one spot!
