Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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. Roughly chop cilantro. 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 cilantro, pickled jalapeños and remaining green onions.Serve with guacamole on the side.