with Lime Crema and Guac
Lentil and chorizo '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. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • 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
Lentilles rouges
0.5
Épices à enchilada
8 g
Sauce au chipotle
4
Croustilles de maïs
170 g
Mozzarella, râpée
0.75
Guacamole
3
Crème sure
2
Oignons verts
2
Tomato
2
Lime
1
Jalapeño
1
Chorizo, sans boyau
250 g
Sel
0.25
Poivre
0.125
Sucre
2
Huile
1.5
- 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.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper.
- Cook for 4- 6 min, breaking up chorizo and stirring often until chorizo is cooked through.**
- 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!)
- 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, 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 and chorizo over top.
- Drizzle lime crema over top.
- Sprinkle with pickled jalapeños and remaining green onions.
- Serve with guacamole on the side.
If you opted to get chorizo, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4- 6 min, breaking up chorizo and stirring often, until chorizo is cooked through.**
Remove nachos from the oven, then top with chipotle lentils and chorizo.
1260
kcal
Calories
76
g
Fat
23
g
Saturated Fat
104
g
Carbohydrate
19
g
Sugar
16
g
Dietary Fiber
50
g
Protein
135
mg
Cholesterol
2170
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
avec Beyond Meat®, courgettes et carottes
