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Spicy Lentil Nachos

4

45 min

Spicy Lentil Nachos

Spicy Lentil Nachos Photo 1

Time

45 min

Serving

4 persons

Calories

883

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
Meatless nachos that come together easily when money and time are tight.

Ingredients

  • coconut oil: 1 tsp
  • onion: 1 cup (finely chopped)
  • clove garlic: 1 piece (minced)
  • lentils: 1 cup (dried)
  • ½ cups chicken broth: 2 piece
  • chili powder: 1 Tbsp
  • ground cumin: 2 tsp
  • oregano: 1 tsp (dried)
  • salt and ground black pepper: (to taste)
  • black beans: 1 cup (cooked)
  • corn kernels: 1 cup
  • salsa: 1 cup
  • Monterey Jack cheese: 1 cup (shredded)
  • Tortilla chips: 1 pack (13.5 ounce pack)

Metric Conversion

Stages of cooking

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  1. Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
    Spicy Lentil Nachos Photo 2
  2. Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
    Spicy Lentil Nachos Photo 3
  3. Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
    Spicy Lentil Nachos Photo 4
  4. Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
    Spicy Lentil Nachos Photo 5

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