Heat some canola oil in a skillet over med-high heat. Fry corn tortillas until crispy and drain on dish cloth (or paper towels if you prefer)
In crockpot, combine carrots, celery, lentils rice, onion, garlic, brown sugar, mustard, salt, red pepper and broth. Give it a stir; turn on high heat.
Cook for 3-3 1/2 hours or until rice and lentils are tender. Stir in tomato sauce and vinegar, replace lid and cook for another 30 min.
Spoon over tostada shells covered in shredded lettuce and garnish with salsa, cilantro and sour cream.
I've never actually tried this one. I just got it and it sounded really good. I plan to make it this week. Let me know what you think.
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