Spicy Lentil Tostadas &



  • 1 Bag (10 oz.) Path of Life Southwest Mango Quinoa Blend, cooked according to package instructions
  • 1 Medium Zucchini, halved and cut into half moons
  • 1 Can Lentils, drained and rinsed
  • ½ Cup Water
  • 2 Tbsp. Low Sodium Taco Seasoning
  • ½ Cup Sour Cream
  • 2 Tsp. Lime Juice
  • 8 Tostada Shells



Chef’s Tip: Any chopped, cooked vegetable makes an excellent mix in with the Lentils. Corn, Yellow Squash, Tomatoes or even Potatoes are delicious.

  1. Heat a skillet coated with cooking spray over medium-high heat. Add Zucchini: sauté 3 minutes or until crisp-tender. Transfer to a bowl and keep warm.
  2. Add Lentils, Water, and Taco Seasoning to skillet. Bring to a simmer and cook 2 minutes or until heated through and thickened. Remove pan from heat and stir in reserved Zucchini.
  3. Combine Sour Cream and Lime Juice.
  4. Top Tostados with Lentil mixture and drizzle with Sour Cream mixture. Add optional toppings as desired. Serve with Southwest Mango Quinoa Blend.

Serves: 4