Loaded Vegan Nachos with Queso Fresco & 3 Cheeze Blend

Ingredients

Lentil “Meat”:

• 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

Tomato Onion Salsa:

• 1 cup grape tomatoes, chopped
• ½ cup finely chopped red onion
• Juice of ½ lime
• Salt, to taste

Assembly:

• 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)

Prep

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 3 Cheeze Blend, 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 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.

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