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  • Writer's pictureKomal Soni

Refried Lentil Tostadas with Mango Salsa


  • 6 corn tortillas/soft tacos, heat them in the oven until lightly golden and crispy

Refried lentils:

  • 1/2 cup lentils, soaked, rinsed, and boiled

  • 1/2 cup green and red capsicum, finely diced

  • 2 tablespoons coriander, finely chopped

  • 2 tablespoons oil

  • 1/2 teaspoon cumin seeds

  • 2 tablespoons taco seasoning

  • 1 teaspoon chili powder

  • 1/2 teaspoon roasted cumin powder

  • Salt to taste

  • 1 tablespoon lemon juice

  • 1 cup water or as needed


  • 1/2 cup avocado, finely chopped

  • 1/2 cup tomatoes, finely chopped

  • 1/2 cup lettuce, shredded

  • 1/2 cup red cabbage, shredded

  • Cheese (optional)

Mango salsa:

Combine the following in a bowl and mix well:

  • 1 cup mango, finely diced

  • 1 tablespoon green & red capsicum, finely diced

  • 2 tablespoon coriander, finely chopped

  • 1 teaspoon lemon juice

  • Pinch of black pepper powder

  • Pinch of red chili powder

  • Pinch of chili flakes(optional)

  • Salt to taste


Refried lentils:

  • In a pan, heat oil.

  • Add in cumin, chopped capsicum, and saute for a minute.

  • Further, add in all the spices.

  • Now add the lentils, water and cook for 5 minutes.

  • Mash some of the lentils until it resembles a refried bean-like texture. Add more water if it starts to dry out.

  • Now finish it by adding lemon juice and coriander.

  • Mix well and keep it aside.

Assembling tostadas:

  • Place crispy tortilla on a plate.

  • Spread some generous amount of refried lentils over it.

  • Top it with all the toppings, mango salsa, and ENJOY.

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