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.
Notes
Tip: If you think you’ll have leftovers, bake your nachos in sections so you can store the lentils separately from the chips.
