Campeche Sweet Potato Tostadas

with mashed red lentils and guacamole

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“If you like making tostadas, but not with plantains. If you're not into tacos, and got Mexican on the brain. You'll like these tostadas at midnight, or any time of the day. This is the meal you've looked for, order me and escape."

In Your Box (serves 2)

  • Info
    4 Small Flour Tortillas
  • 2 tsp. Chipotle Seasoning
  • 4 tsp. Mirepoix Base
  • 18 oz. Sweet Potato
  • Info
    2 oz. Sour Cream
  • Info
    ½ oz. Crispy Jalapeños
  • Info
    1 oz. Queso Fresco
  • 2 oz. Guacamole
  • ⅓ cup Red Lentils
  • 1 Red Onion

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    825
  • Carbohydrates
    116g
  • Fat
    28g
  • Protein
    23g
  • Sodium
    1220mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Lentils

    Bring lentils and ¾ cup water to a boil in a small pot. Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes. Remove from burner. Add ¼ tsp. salt and a pinch of pepper and mash until coarsely mashed. If texture is too thick, stir in additional water 1 Tbsp. at a time. Set aside. While lentils cook, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Peel and cut sweet potato into ½" dice. In a mixing bowl, combine sour cream and guacamole. Set aside.

  • 3

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add sweet potato and onions to hot pan. Stir occasionally until starting to brown, 2-3 minutes. Add ¼ cup water, mirepoix base, and a pinch of salt. Cover, and stir occasionally until potatoes are tender, 8-12 minutes. Remove from burner and stir in chipotle seasoning. While vegetables cook, make tostada shells.

  • 4

    Make the Tostada Shells

    Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet and drizzle with 1 tsp. olive oil. Massage oil into tortillas. Toast in hot oven until browned and crisp, 4-6 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tortilla shells with mashed lentils, guacamole-sour cream, vegetables, cheese, and crispy jalapeños (to taste). Bon appétit!

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