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 Jack and Queso Fresco. Once they’re out of the oven, they’re topped with avocado, salsa, scallions, making these truly the ultimate loaded nachos.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 4-6 servings
Tomato Onion Salsa:
Preheat oven to 400 degrees Fahrenheit.
To cook lentils: Add dried lentils to a medium sized pot and add enough water to cover by 2”. Bring to a boil, then immediately reduce heat to simmer. Let simmer, uncovered, for 30 minutes, or until the lentils are tender and cooked through. Strain lentils to remove any excess water.
In a medium skillet over medium heat, add olive oil. Add garlic and cook 30-60 seconds, or until fragrant. Add cooked lentils, tamari, chipotle powder, cumin, smoked paprika, oregano and stir to combine. Cook 2-3 minutes, stirring often, or until heated through. Add salt and pepper, to taste. Remove from heat and set aside.
On a rimmed baking sheet, spread tortilla chips in a single layer. Top evenly with the lentil “meat”, Forager Project Organic Jack, and sliced jalapenos. Place in oven and cook for 8 minutes, or until the cheese has mostly melted.
While the nachos are cooking, prepare the tomato onion salsa by mixing 1 cup chopped grape tomatoes, ½ cup finely chopped red onion, juice of ½ lime and salt, to taste.
Remove nachos from oven and sprinkle Forager Project Organic Queso Fresco over the nachos and place back in oven for an additional 3-4 minutes, or until all cheese has melted. Remove nachos from oven and top evenly with tomato onion salsa, scallions, avocado, cilantro, and hot sauce (if using). Serve immediately.
Recipe developed by Lauren Kretzer, a vegan chef and wellness professional.
Michele L. Seattle, WA
Judy H. Marblehead, MA