Ingredients
Scale
- 1 teaspoon olive oil (affiliate)
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon cumin (affiliate)
- 1/4 teaspoon cayenne
- 1 cup lentils
- 1/4 cup salsa (affiliate)
- 1 1/2 cups vegetable broth
- 2 cups riced cauliflower
- 8 tostada shells
- 1 tomato, diced
- 1/4 cup cilantro, chopped
- 1/4 cup salsa (affiliate)
- 1/2 cup shredded lettuce
- 1/4 cup shredded cheddar cheese
Instructions
- Sauté onion and garlic in olive oil in pressure cooker until fragrant, about 2-3 minutes.
- Add salt, cumin, cayenne, lentils, salsa, and vegetable broth.
- Stir, lock lid, and set to high pressure for 15 minutes.
- When time is up, let pressure naturally release for 5 minutes then do a quick release to release all remaining pressure.
- Turn pressure cooker onto sauté or browning setting and add riced cauliflower. Cook for 7-9 minutes until all liquid is gone and filling is starting to stick to the inner pot.
- Assemble tostada by layering shell with lentil filling, diced tomato, cilantro, salsa, shredded lettuce, and cheese.
- Prep Time: 5 mins
- Cook Time: 25 mins