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, Mexican-inspired spiced lentils and lime crema.
Allergens
Utensils
Tags
Red Lentils
0.5 cup
Enchilada Spice Blend
1 tbsp
Chipotle Sauce
4 tbsp
Tortilla Chips
170 g
Mozzarella Cheese, shredded
0.75 cup
Guacamole
3 tbsp
Sour Cream
2 unit
Green Onion
2 unit
Tomato
2 unit
Lime
1 unit
Jalapeño
1 unit
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
2 tsp
Oil
1.5 tbsp
- 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.
- 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!)
- 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.
- 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.
- 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.
- Remove nachos from the oven and drizzle lime crema over top.
- Dollop chipotle lentils over top.
- Sprinkle with pickled jalapeños and remaining green onions.
- Serve with guacamole on the side.
1020
kcal
Calories
55
g
Fat
14
g
Saturated Fat
109
g
Carbohydrate
19
g
Sugar
17
g
Dietary Fiber
31
g
Protein
50
mg
Cholesterol
1540
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
550
mg
Calcium
6.5
mg
Iron
