Ingredients:

3/4 cup dry red lentils
3/4 cup rice
4 cups of vegetable broth (plus more as needed)
2 to 2 1/2 tablespoons of taco seasoning

Directions:

Combine all ingredients in a large pot and bring to a rolling boil. Reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally. Add more water, 1/4 cup at a time, if needed. Turn off the heat, remove the lid and allow the filling to thicken.

Notes:

I make tostadas with fresh sprouted corn tortillas. Simply brush both sides with oil, sprinkle with a little cayenne and bake in the oven on a cookie sheet at 350 degrees for 10 minutes, flipping once. Spread the lentil and rice filling on the tostada and top with chopped lettuce, tomatoes, corn, avocado and cilantro. These are a huge hit with both children and adults.

If you use brown or green lentils or brown rice, you will need to add more water as it cooks and ensure you test for doneness.