with Peppers and Salsa
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!
Allergens
Utensils
Tags
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
0.06 tsp
- 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.)
- Sprinkle green onions and cilantro over nachos.
- Divide nachos between plates.
- Serve sour cream and salsa on the side for dipping.
980
kcal
Calories
49
g
Fat
17
g
Saturated Fat
99
g
Carbohydrate
15
g
Sugar
15
g
Dietary Fiber
37
g
Protein
65
mg
Cholesterol
2290
mg
Sodium
1.5
g
Trans Fat
2050
mg
Potassium
750
mg
Calcium
9.5
mg
Iron
