with Lime Crema and Guac
Lentil 'nachos' are a quirky-fun combination of loaded tortillas scattered with all the classic toppings! Crispy, seasoned nachos are topped with mozzarella cheese, ground beef, Mexican-inspired spiced lentils and lime crema. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Ground beef • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Red lentils • Limes • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Green onion • Jalapeno pepper • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Red Lentils
0.5 cup
Enchilada Spice Blend
8 g
Chipotle Sauce
4 tbsp
Tortilla Chips
170 g
Mozzarella Cheese, shredded
0.75 cup
Guacamole
3 tbsp
Sour Cream
2 unit(s)
Green Onion
2 unit(s)
Tomato
2 unit(s)
Lime
1 unit(s)
Jalapeño
1 unit(s)
Ground Beef
250 g
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
2 tsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Heat a medium pot over medium.
- To the pot, add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 15-17 min, stirring occasionally, until lentils are tender and water has been absorbed.
- Remove from heat.
- Season with salt and pepper.
- Thinly slice green onions.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper.
Cook for 4- 6 min, breaking up beef and stirring often until beef is cooked through.**
- On a parchment-lined baking sheet, arrange tortilla chips.
- Drizzle with 1 1/2 tbsp (3 tbsp) oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- To a small pot, add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Sprinkle cheese, beef, tomatoes and half the green onions over tortilla chips.
- Return tortilla chips to the middle of the oven and bake for 3-4 min, until cheese has melted.
- Meanwhile, in a small bowl, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water.
- Season with salt, then stir to combine.
- Remove nachos from the oven and dollop chipotle lentils over top.
- Drizzle lime crema over top.
- Sprinkle with pickled jalapeños and remaining green onions.
- Serve with guacamole on the side.
If you've opted to add beef, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook for 4-6 min, breaking up beef into smaller pieces and stirring often, until cooked through.**
Sprinkle beef over tortilla chips, along with the cheese, tomatoes and half the green onions. Proceed with remaining instructions.
1220
kcal
Calories
69
g
Fat
21
g
Saturated Fat
103
g
Carbohydrate
19
g
Sugar
15
g
Dietary Fiber
55
g
Protein
125
mg
Cholesterol
1550
mg
Sodium
2
g
Trans Fat
1400
mg
Potassium
600
mg
Calcium
6.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
