Emprimir
Correo Electrónico
Ingredientes
- 1 cup brown lentils
- 4 cups vegetable broth, divided
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper sauce
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon sour cream
- ½ cup grated Monterey Jack cheese
- 4 ready-to-eat tostada shells
- 2 ounces queso fresco cheese, crumbled
- ½ cup diced tomatoes
- ½ cup thinly sliced green onions, tops included
- ¼ cup favorite salsa (such as roasted tomato salsa)
- ¼ cup diced cilantro
View Full Recipe at Everyday Southwest
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1433g | |
| Calories 1295 | |
| Calories from Fat 450 | 35% |
| Total Fat 50.67g | 63% |
| Saturated Fat 16.42g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 5290mg | 220% |
| Potassium 2590mg | 74% |
| Total Carbs 145.89g | 39% |
| Dietary Fiber 63.5g | 212% |
| Sugars 16.8g | 11% |
| Protein 68.91g | 110% |
