Roasted Lentil Chilaquiles
A Mexican-inspired breakfast dish made with roasted lentils and crispy tortillas.
Ingredients
- ●1 cup Red LentilsRinsed and drained
- ●2 medium TomatoesDiced
- ●1 medium OnionDiced
- ●2 cloves GarlicMinced
- ●4-6 TortillasCorn tortillas
- ● Roasted VegetablesSee notes
- ●1 tsp CuminGround
- ●1 tsp Chili PowderGround
- ●1 tsp Salt
- ●1/2 tsp PepperGround
- ● Shredded Cheese (optional)
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Toss the diced onion, minced garlic and diced tomatoes with 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and roast for 20 minutes.
- 3
3. Cook the red lentils according to package instructions. Drain and set aside.
- 4
4. In a large skillet, heat a tablespoon of oil over medium heat. Add the cooked lentils and stir to combine with the roasted vegetables.
- 5
5. Warm the tortillas in the oven for 5 minutes.
- 6
6. Cut the tortillas into quarters and add them to the skillet with the lentil mixture. Stir to combine.
- 7
7. Cook for an additional 2-3 minutes, until the tortillas are slightly crispy.
- 8
8. Serve hot, topped with shredded cheese if desired.
- 9
9. Garnish with fresh cilantro, if desired.
- 10
10. Enjoy!