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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 4-6 servings
Lentil “Meat”:
Tomato Onion Salsa:
Assembly:
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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