You’re Going To Love These Loaded Veggie Lentil Nachos!
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Servings: 4–6 | Calories: ~375 per serving
Course: Appetizer / Main | Cuisine: Tex-Mex
The Nachos That Changed Our Plant-Based Game Night Forever
We’re a big nacho-loving family over here. Whether it's movie night, game day, or just a random Tuesday where no one wants to cook a full meal, nachos are our go-to comfort food. But here's the thing — traditional nachos? Not always the healthiest choice. They’re often loaded with greasy meat, heavy cheese, and leave you feeling more sluggish than satisfied.
That’s why I had to create a version that didn’t just taste good but also felt good. These Loaded Veggie Lentil Nachos are packed with flavor, protein, and colorful toppings — all while being completely plant-based and nourishing. They’re quick to throw together, easy on the budget, and a total win with the whole family (yes, even the picky eaters).
And the best part? You won’t miss the meat at all. Lentils step up as the MVP here — simmered in salsa and smoky spices to give you that “taco meat” texture and flavor you crave.
Why Lentils Make These Nachos Next-Level
If you're new to lentils, welcome to your new best friend in the kitchen. Lentils are affordable, quick-cooking, and super filling. One cup of cooked lentils gives you around 18 grams of protein and 15 grams of fiber — all from a plant!
When seasoned right (and trust me, these are), they’re savory, smoky, and soak up flavor like a dream. I’ve had people ask what kind of meat is in these nachos, and when I say “none,” their eyes pop. That’s how good they are.
10 Reasons You’ll Love These Loaded Veggie Lentil Nachos
- They’re 100% Plant-Based: No meat, no dairy — just clean, nourishing ingredients you can feel good about.
- High in Protein: Thanks to lentils and black beans, every serving delivers a satisfying plant-powered punch.
- Loaded with Flavor: The smoky lentil taco mix, creamy queso, and fresh toppings create the ultimate flavor explosion.
- Perfect for Sharing: Whether it’s a party, potluck, or family dinner, this is the dish that’ll disappear first.
- Budget-Friendly: Lentils, canned beans, and frozen corn are low-cost staples that stretch your dollar.
- Quick & Easy to Make: Just 35 minutes from start to finish — perfect for busy weeknights.
- Kid-Approved: It’s colorful, customizable, and fun to eat — even picky eaters dig in without a fuss.
- Versatile Toppings: Go spicy, creamy, crunchy, or citrusy — this nacho base is your canvas.
- Comfort Food Without the Guilt: It hits all the cheesy, gooey, crispy notes without leaving you feeling heavy.
- Meal Prep-Friendly: The lentil topping can be made ahead and used in tacos, burritos, bowls, and more all week long.
Ingredients You’ll Need
For the Lentil Topping:
- 1 cup dry brown or green lentils (or 1 can cooked lentils, drained)
- 1 tablespoon olive oil or water
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 cup salsa (jarred or fresh)
- ½ cup vegetable broth or water (only if using dry lentils)
For the Nachos:
- 1 bag tortilla chips (or homemade baked tortillas)
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained & rinsed)
- 1 bell pepper, diced
- 1 avocado, diced or mashed
- ½ cup diced red onion
- 1 jalapeño, sliced (optional)
- ¼ cup sliced black olives (optional)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Optional Add-ons:
- Vegan sour cream or cashew cream
- Vegan queso or shredded dairy-free cheese
- Pickled onions or pickled jalapeños
- Hot sauce!
BONUS! For the "Cheese" Sauce:
(If desired this is one of my go to sauces)
- 1 tbsp olive oil (or vegan butter)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups unsweetened soy or oat milk
- 1/2 cup nutritional yeast
- 1/4 cup tahini (or sunflower seed butter for nut-free)
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tbsp lemon juice (or apple cider vinegar)
- Salt and black pepper to taste
- Optional: 1 tsp white miso paste (for deeper umami)
Instructions
1. Cook the Lentils (If Using Dry):
Rinse lentils and add to a pot with 2 cups water. Bring to a boil, then simmer 20 minutes or until tender. Drain excess water and set aside.
2. Make the Lentil Taco Mix:
In a skillet, heat oil or water over medium heat. Sauté onion and garlic until soft (about 3–4 mins). Add the lentils, chili powder, cumin, paprika, oregano, and salt. Stir in salsa (and broth if it looks too thick), and simmer 5–7 mins until flavorful and saucy.
3. Assemble the Nachos:
Preheat your oven to 375°F. On a large baking sheet or oven-safe platter, layer tortilla chips. Spoon lentil mixture over chips. Add black beans, corn, and diced bell pepper. If using vegan cheese, sprinkle it on now.
4. Bake:
Bake nachos for 10–12 minutes until hot and crispy (and cheese is melty if using).
5. Top & Serve:
Remove from oven and immediately add fresh toppings: avocado, red onion, olives, jalapeños, cilantro, and lime juice. Drizzle with sour cream, vegan queso, or your favorite sauce if desired.
Tips & Tricks for the Best Lentil Nachos Ever
- Make it spicy: Add hot sauce or diced jalapeños right into the lentil mixture.
- Oil-free version: Skip the oil and sauté in water or veggie broth.
- Add crunch: Use baked tortilla chips or toast your own at home.
- Want more veggies? Add shredded lettuce, diced tomatoes, or sautéed mushrooms after baking.
- Need it gluten-free? Make sure your tortilla chips are certified gluten-free.
How to Store Leftovers
While nachos are best enjoyed fresh, you can absolutely save leftover lentil topping. Store it in an airtight container in the fridge for up to 4 days. Reheat and use it in:
- Burrito bowls
- Lettuce wraps
- Tacos
- Stuffed sweet potatoes
- Quesadillas
Tip: If you think you’ll have leftovers, bake your nachos in sections so you can store the lentils separately from the chips.
Final Thoughts: Nachos That Nourish
These Loaded Veggie Lentil Nachos are more than just a recipe — they’re proof that you can feed your family delicious, crave-worthy comfort food without sacrificing health or flavor. Whether you're hosting friends, feeding your kids, or just treating yourself, this dish brings the kind of joy only nachos can deliver… but in a way that fuels your body, too.
So next time you’re craving something cheesy, crunchy, and soul-satisfying, give these a try. They’re destined to become a favorite in your kitchen just like they are in mine.
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Ingredients
For the Lentil Taco Mix:
- Brown or green lentils
- Olive oil or water
- Onion and garlic
- Chili powder cumin, smoked paprika, oregano
- Salsa store-bought or homemade
- Veggie broth if using dry lentils
For the Nacho Base & Toppings:
- Tortilla chips
- Black beans and corn
- Bell pepper
- Avocado
- Red onion
- Jalapeño optional, but delicious!
- Fresh cilantro
- Lime juice
Instructions
Cook the Lentils (If Using Dry):
- Bring 1 cup of lentils and 2 cups of water to a boil. Simmer until tender (about 20 minutes), then drain and set aside. If using canned lentils, just rinse and drain them.
Sauté the Base:
- In a skillet, sauté onion and garlic in olive oil or water until soft and fragrant. This is where the flavor starts building.
Add the Spices + Salsa:
- Stir in chili powder, cumin, smoked paprika, oregano, and salt. Then pour in your salsa and broth (if needed), and let it all simmer together for 5–7 minutes until saucy and delicious.
Assemble the Nachos:
- Layer tortilla chips on a baking tray or oven-safe platter. Spoon the lentil taco mix over the chips, then add black beans, corn, diced bell pepper, and any vegan cheese if using.
Bake:
- Pop it in a 375°F oven for about 10–12 minutes until everything is warmed through and the chips are just starting to crisp.
Load ’Em Up:
- Now for the fun part — toppings! Add avocado, red onion, jalapeños, olives, cilantro, and a squeeze of lime. Drizzle with sour cream or queso if you’re feeling fancy.
