Loaded Vegan Nachos with Queso Fresco & 3 Cheeze Blend

Ingredients

• 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)

Prep

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