Bring lentils and 3/4 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 1/4 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.

Halve and peel onion. Slice halves into thin strips.

Peel and cut sweet potato into 1/2" dice.

In a mixing bowl, combine sour cream and guacamole. Set aside.

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 1/4 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.

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.

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!