Meatless Meal: Lentil Tostadas and Mexicali Corn


After all the rich foods consumed over the holiday season, sometimes a vegetarian meal is exactly what you need. We try to make meatless meals two or three times a week. One of our favorites is lentil tostadas. A lentil stew full of cilantro and Mexican spices makes such a hearty tostada that you really don't miss the meat. Adding avocado, tomatoes, and  queso fresco finishes off the dish. 

The Mexicali creamed corn is one of my new recipes. Its definitely not for those on a diet. I tried to imitate the cheesy corn that's served at one of our favorite BBQ joints in Kansas City. Sweet corn was meant to hang out with cream cheese; that's all I'm sayin'. Here's what you'll need to pick up at the store:
**I used organic ingredients in this recipe (except for queso fresco), but it will still be tasty if organics aren't used. 
Disclaimer: I realized a little too late that I totally misspelled "cayenne" on my shopping list...Please forgive me.

Lentil Stew:
1. Bring 2 cups of water or chicken stock to a boil.
2. While waiting for stock to boil, saute 1/2 of an onion (chopped) and 3 cloves of garlic (minced) in olive oil. Add one handful of chopped cilantro.
3. Once water has boiled, add 1 cup of dried lentils, 1 tablespoon cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, and onion mixture to the pot. Allow to boil for 2 minutes, then reduce heat to low. Simmer, covered, for 40 minutes. Stir occasionally.
4. Remove lentils from heat. Drain any excess liquid from the pot. Add the juice of one lime and 1 teaspoon of salt. (Do not add these before cooking or they will cause the lentils to harden.)
5. Mash about 1/4 of the lentils against the side of the pot and stir with the whole lentils. This makes it spread easier on the tostada shells.  
6. Top with avocado, chopped tomato, and crumbled queso fresco. 

Mexicali Creamed Corn:
1. Thaw and drain one package of frozen sweet corn and one package of white corn. Add corn and the following to a large bowl and combine: 
-One red pepper chopped
-1/2 package of cream cheese (softened)
-1/2 cup of whipping cream
-1 and a half cups of grated smoked white cheddar cheese
-1/2 teaspoon of ground chipotle powder
-salt and pepper to taste
2. Add mixture to a baking dish. Bake at 350 for 10-15 minutes.  
 This stuff is so good that sometimes I neglect my tostadas. I know that one of my resolutions should be to give up cooking with so much cream...Maybe in 2013.

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  1. This looks so healthy I can feel the fat coming off! Yes I am looking forward to getting back on track with my normal eating plan... a little too much indulging! Happy New Year!

  2. Yummm! I am wanting to add more meatless dishes into our meals this year and mexican is our favorite!! Thanks for sharing!

  3. meatless is definitely needed! Never tried lentils as tostadas, might need to give it a try. Nice pics.


  4. looks SO yummy
    and your right, after all that junk food
    my body is screaming VEGAN...or something
    of the sort:)

  5. Looks yummy and I love your shopping list, spelling oops or not. Such a great way to display the ingredients.

  6. Hey just wanted to let you know the Blogiversary Q&As are up! Thanks again for participating.

  7. Hi! I've been reading your blog for about a month and love it! I don't usually post comments but I have to tell you, I made this last night for dinner and it was wonderful. Even my husband (who often is reserved in his comments) told me SEVERAL times how much he loved it. Which of course made me feel great!! Thanks for posting such a great recipe. I look forward to see more :)


  8. I love the sound of these recipes and the ease in putting them together. I found you today thru Houzz newsletter. I was so impressed by your home. You've captured style, comfort and livability in that little sweet spot. I visit a ton of blogs, but yours may become my new favorite. Thanks for sharing your inspiration.

  9. This looks delicious! Found your great blog today and have been reading through past posts. Is Marty a doxie beagle cross? Just so cute!

  10. Ladies, I couldn't find your emails on your profiles, so I hope you check this again-
    @Chantel...Thank you so much! There is no better compliment to a chef than when her own husband approves:)
    @Hedy...That is so sweet. Thank YOU for being a part of this.
    @Lindley...He is 100% daschund but has a piebald coat. He looked SO much like a beagle when he was a pup that even the vet thaought he was one. He's spoiled rotten and melts my heart. Thanks for stopping by:)

  11. Girl, this all looks most delicious! Who needs meat with food like this?

  12. These look fantastic. I love your photos. I'd love for you to link up to my new "Thriving on Thursdays" linky party here in Australia every week. My blog features recipes, crafts, decorating, organising and decluttering advice and tips. I know everyone in Australia would love to read this blog post.

    Thanking you,
    Anne @ Domesblissity xx

  13. I LOVE your pictures!! So cute! I just wanted to let you know that you will be featured NEXT tues at my party. Hope you can make it back!

  14. So yummy!!! IS that a chalkboard you place your ingredients on??? So inventive!!! Thanks for linking up.. Enjoy the weekend!

  15. Hi Heather,
    This looks like an awesome meal that we would really enjoy. I just love a good veggie Tostada and your recipe looks great! I love the flavor combination for the corn. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    A New Follower

  16. We do vegetarian 3-4 times a week -- this looks yummy!

  17. This looks amazing!! So healthy & food like this. I have a recipe linky & would love to have you join in if you have the chance.
    Have a great day!

  18. Hi there! Found your recipe through Pinterest and I made it for my just-turned-vegan family tonight. It was delicious and satisfied my Tex-Mex craving perfectly. Thanks so much for the post!


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