Spicy Lentil Nachos
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Description
Meatless nachos that come together easily when money and time are tight.
Ingredients
- 1 teaspoon coconut oil
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 1 cup dried lentils
- 2 ½ cups chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
- 1 (13.5 ounce) package tortilla chips
Directions
- 1. Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
- 2. Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
- 3. Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
- 4. Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
Nutrition Facts
serving: 4 servings
calories: 883.2 kcal
carbohydrates: 118.5 g
protein: 33.7 g
saturated fat: 9.4 g
cholesterol: 25.1 mg
sodium: 970.5 mg
fiber: 27.1 g
sugar: 7.2 g
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