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.

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 Organic Jack
  • 1 jalapeno pepper, trimmed and thinly sliced (remove seeds for less heat), (optional)
  • ¾ cup Forager Project Organic 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 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.

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You wouldn't know this wasn't dairy!

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It is fantastic using it in recipes!

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@sorrow_beauty

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