Lentil Nachos

Mexican cuisine is my FAVORITE. I went meatless back in March (for Lent) and ate lentils for the first time. I have started to eat meat again, but cooking with lentils is here to stay. On my March/April Recipe Round-up post you will find a lentil taco recipe. That recipe is what inspired me!

For my lentil nachos, I did make my own chips using low carb tortillas, but you could use any chips! 

Here is a step-by-step to how I make my own tortilla chips:

• Preheat oven to 350 degrees
• 5-6 flour tortillas (I use the Mission “Carb Balance” ones)
• Brush both sides with extra virgin olive oil
• Cut into pieces (10-12 pieces/tortilla)
• Place pieces in a single layer on a foil-lined baking sheet
• Sprinkle with Kosher salt (optional)
• Bake for 10-12 minutes

Keep an eye on the chips while they are in the oven! They can get crispy fast!

The recipe also calls for cooked lentils. Here is how I cook my lentils:

• Ingredients: 1 cup dry brown lentils, 2 cups vegetable broth, 1-2 tsp taco seasoning.
• Place in instant pot and stir.
• Cook on manual (high pressure) for 15 minutes.

And now, for the recipe!

Lentil Nachos

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 5 mins

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Mexican

Servings 4 people

Equipment

• Instant pot (optional)

Ingredients

  

• 30-35 tortilla chips
• 3 cups brown lentils, cooked
• 1 cup salsa
• 1 cup mexican blend cheese, shredded

Instructions

 

• Preheat oven to 350 degrees.
• Line baking sheet with aluminum foil.
• Layer chips on baking sheet.
• Top with cooked lentils.
• Top with salsa.
• Top with shredded cheese.
• Bake for 5-7 minutes. Just until cheese is melted.
• Top with Greek yogurt, sour cream, guacamole, jalapeno peppers (optional).
• Serve immediately.

I was very happy at how these turned out! I do think the taco seasoning while cooking the lentils and the homemade chips are a MUST.

Enjoy!

Stay well,

Angie