avec poivrons et salsa
Ce classique des pubs prend une forme végétarienne avec des lentilles tendres et épicées et des tonnes de fromage Servi avec de la crème sure et de la salsa, ce repas fera le bonheur de tout le monde!
Allergens
Utensils
Tags
Lentilles, en conserve
1 unit(s)
Croustilles de maïs
170 g
Fromage cheddar, râpé
0.5 cup
Mozzarella, râpée
0.75 cup
Épices à enchilada
1 tbsp
Poivron
1 unit(s)
Oignons verts
2 unit(s)
Salsa de tomates
0.5 cup
Crème sure
1 unit(s)
Coriandre
7 g
Sauce au chipotle
2 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.13 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.
1000
kcal
Calories
53
g
Fat
17
g
Saturated Fat
102
g
Carbohydrate
14
g
Sugar
15
g
Dietary Fiber
35
g
Protein
65
mg
Cholesterol
2390
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
800
mg
Calcium
8
mg
Iron
avec patates douces assaisonnées et crème au guacamole