Before starting, preheat the oven to 450°F.Wash and dry all produce. 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.Mix together 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. 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.