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Cheesy Lentil Nachos
Veggie
Spicy
Quick
Cheesy Lentil Nachos

with Lime Crema and Guac

10 min
Difficulty: 2/3
Mexican

Lentil 'nachos' are a quirky-fun combination of loaded tortillas scattered with all the classic toppings! Crispy, seasoned nachos are topped with mozzarella cheese, Mexican-inspired spiced lentils and lime crema. Ingredients: 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

Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Small Bowl
Medium Pot
Measuring Cups
Medium Bowl

Tags

Veggie
Spicy
Quick
Climate-conscious
Ingredients
Red Lentils

Red Lentils

0.5 cup

Enchilada Spice Blend

Enchilada Spice Blend

1 tbsp

Chipotle Sauce

Chipotle Sauce

4 tbsp

Tortilla Chips

Tortilla Chips

170 g

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Guacamole

Guacamole

3 tbsp

Sour Cream

Sour Cream

2 unit(s)

Green Onion

Green Onion

2 unit(s)

Tomato

Tomato

2 unit(s)

Lime

Lime

1 unit(s)

Jalapeño

Jalapeño

1 unit(s)

Salt

Salt

0.25 tsp

Pepper

Pepper

0.125 tsp

Sugar

Sugar

2 tsp

Oil

Oil

1.5 tbsp

Preparation
1
Cook lentils

  • Heat a medium pot over medium heat.
  • 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 heat.
  • Once boiling, reduce heat to medium-low.
  • Cook, stirring occasionally, until lentils are tender and water has been absorbed, 15-17 min.
  • Remove from heat.
  • Season with salt and pepper.

2
Prep

  • 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!)

3
Bake tortilla chips

  • Arrange tortilla chips on a parchment-lined baking sheet.
  • Drizzle with 1 1/2 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 until warmed through, 2-3 min.

4
Pickle jalapeños

  • Add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
  • Set aside in the fridge to cool.

5
Assemble nachos and make crema

  • Sprinkle cheese, tomatoes and half the green onions over tortilla chips.
  • Return tortilla chips to the middle of the oven and bake until cheese has melted, 3-4 min.
  • Meanwhile, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water in a small bowl.
  • Season with salt, then stir to combine.

6
Finish and serve

  • 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.

Nutrition per serving

960

kcal

Calories

52

g

Fat

13

g

Saturated Fat

101

g

Carbohydrate

18

g

Sugar

14

g

Dietary Fiber

30

g

Protein

55

mg

Cholesterol

1470

mg

Sodium

1

g

Trans Fat

1000

mg

Potassium

600

mg

Calcium

4.5

mg

Iron

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