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.


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


  • 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)


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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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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