Chef’s Tip: Any chopped, cooked vegetable makes an excellent mix in with the Lentils. Corn, Yellow Squash, Tomatoes or even Potatoes are delicious.
- 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.
- 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.
- Combine Sour Cream and Lime Juice.
- Top Tostados with Lentil mixture and drizzle with Sour Cream mixture. Add optional toppings as desired. Serve with Southwest Mango Quinoa Blend.