Lentil Tostada

Directions

1. Preheat oven to 425°F (220°C).
2. Bake tortillas on a baking tray for 4 minutes on each side until crispy.
3. In a large skillet, heat half of the oil and add half of the lentils. Begin sauteing and mash in the pan until smooth and steaming hot.
4. In a separate pan, heat remaining oil and lentils, mushrooms, and walnuts. Add chili powder, cumin, garlic, paprika, oregano, and onion powder and toss well to heat through.
5. To assemble, top each tostada with refried lentils, crumble, lettuce, tomatoes, avocado, cotija, and cilantro.