All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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."
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.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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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