Loaded Cheesy Lentil Nachos

Veggie

with Peppers and Salsa

8 min

Difficulty: 2/3

Mexican

This pub classic gets a veggie twist with tender, spiced lentils and oodles of melty cheese! Served with sour cream and salsa, it's everyone's fave dinner! Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Sweet bell pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • 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) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.

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

Strainer

Small Bowl

Large Non-Stick Pan

Tags

Veggie

Climate-conscious

Ingredients

Lentils, canned

1 unit(s)

Tortilla Chips

170 g

Cheddar Cheese, shredded

0.5 cup

Mozzarella Cheese, shredded

0.75 cup

Enchilada Spice Blend

1 tbsp

Sweet Bell Pepper

1 unit(s)

Green Onion

2 unit(s)

Tomato Salsa

0.5 cup

Sour Cream

1 unit(s)

Cilantro

7 g

Chipotle Sauce

2 tbsp

Oil

1 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Preparation

Using a strainer, drain lentils, reserving the liquid. Rinse lentils.
Core, then cut pepper into 1/2-inch pieces.
Thinly slice green onions.
Roughly chop cilantro.
Combine cheddar and mozzarella cheese in a small bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
Add lentils, 2 tbsp (4 tbsp) reserved canning liquid and Enchilada Spice Blend. Cook, stirring often, until lentils are warmed through and spices are fragrant, 2-3 min.
Stir in chipotle sauce.
Season with 1/4 tsp (1/2 tsp) salt and pepper. Remove from heat.

Line a baking sheet with parchment paper.
Layer tortilla chips, then half the cheese, lentil-pepper mixture and remaining cheese on the prepared baking sheet.
Bake nachos in the middle of the oven until cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use 2 lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)