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Loaded Vegetarian Nachos

by Claire Nolan featured in Meatless Recipes That Carnivores Will Love

Inspired by allrecipes.com

Ingredients

for 6 servings

  • 1 cup
    lentils, rinsed (200 g)
  • 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, 1 can, drained and rinsed (425 g)
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • 1 lb
    tortilla chips (455 g)
  • 1 ½ cups
    shredded mexican cheese blend (150 g)
  • 1 cup
    shredded lettuce (75 g)
  • 1 cup
    tomato, diced (200 g)
  • ½ cup
    red onion, chopped (75 g)
  • 2 jalapeñoes, sliced
  • ⅓ cup
    fresh cilantro, chopped (15 g)
    Calories 703
    Fat 25g
    Carbs 102g
    Fiber 15g
    Sugar 6g
    Protein 25g

Estimated values based on one serving size.

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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!
 

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