This versatile, flavour-packed filling can top a tostada, fill a quesadilla, or stand alone as a hot dip. Using red lentil flour for the flatbread provides an unexpected pop of colour and a tasty backdrop to balance the spicy bite.
Place prepared queso fresco filling in sturdy ovenproof dish. Heat in oven set to 400 F (200 C) for 15 minutes, or until bubbly. Serve with crackers and vegetables for dipping.
In medium bowl, combine onion, garlic, jalapeno, tomato, and poblano pepper with queso fresco; add salt. Set aside.
Combine flour with water in blender. Mix until dough comes together, forming a ball. Place dough in airtight container and let cool for 1 hour.
Roll dough to 1/16 in (0.2 cm) thickness. Cut into 4 large discs.
To put together tostada, heat small skillet to medium. Using 1/2 tsp (2 mL) coconut oil for each flatbread, fry flatbreads. Watch closely, as theyu2019ll cook very fast. After 20 to 30 seconds, flip to toast remaining side; set aside. Continue until all are cooked.
Mound filling on top of tostada. Serve immediately, garnished with cilantro and lime wedges.
This recipe is part of the Cheese Making at Home collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
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