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98% would make again

Loaded Vegetarian Nachos

featured in Meatless Recipes That Carnivores Will Love

Claire Nolan
Tasty Team

Ingredients

for 6 servings

  • 1 cup lentils (200 g), rinsed
  • 2 cups vegetable broth (480 mL)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 15 oz corn (425 g), 1 can, drained and rinsed
  • 15 oz black beans (425 g), 1 can, drained and rinsed
  • 1 lb tortilla chips (455 g)
  • 1 ½ cups shredded mexican cheese blend (150 g)
  • 1 cup shredded lettuce (75 g)
  • 1 cup tomato (200 g), diced
  • ½ cup red onion (75 g), chopped
  • 2 jalapeñoes, sliced
  • ⅓ cup fresh cilantro (15 g), chopped

Nutrition Info

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    Calories 960
    Fat 44g
    Carbs 118g
    Fiber 15g
    Sugar 12g
    Protein 25g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350˚F (175˚C).
  2. In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
  3. Once cooked, mix in the corn and black beans.
  4. On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
  5. Add another layer of tortilla chips, lentils, and cheese.
  6. Bake for 8-10 minutes, or until the cheese has melted.
  7. Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
  8. Enjoy!

New Year, New You

Here’s everything you need for a more delicious 2021.

New Year, New You

Here’s everything you need for a more delicious 2021.

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