Why we love pollinators!

Layered with texture and flavor, nachos are pure comfort food. In this recipe, lentils are cooked with zesty Mexican spices to give the nachos a “meaty” element, and then topped with gooey 3 Cheeze Blend and Queso Fresco. Once they’re out of the oven, they’re topped with avocado, salsa, scallions, making these truly the ultimate loaded nachos.


  • ¾ cup dried green lentils (2 cups cooked)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tamari
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • Salt and ground black pepper, to taste
  • 1 cup grape tomatoes, chopped
  • ½ cup finely chopped red onion
  • Juice of ½ lime
  • Salt, to taste
  • 1 (16 oz) bag blue corn tortilla chips
  • 1 ½ cups shredded Forager Project 3 Cheeze Blend
  • 1 jalapeno pepper, trimmed and thinly sliced (remove seeds for less heat), (optional)
  • ¾ cup Forager Project Queso Fresco
  • 2 scallions, trimmed and thinly sliced (white and light green parts only)
  • ½ ripe Haas avocado, pitted and diced
  • Fresh cilantro leaves, for garnish
  • Hot sauce, for serving (optional)



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