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99% 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

Powered by
    Calories 703
    Fat 25g
    Carbs 102g
    Fiber 15g
    Sugar 6g
    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!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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