Recipe

Loaded Vegetarian Nachos

Name: Loaded Vegetarian Nachos
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 200 gram lentils; 480 milliliter vegetable broth; 1 teaspoon salt; ½ teaspoon pepper; 2 teaspoon chili powder; 2 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 425 gram corn; 425 gram black beans; 455 gram tortilla chips; 150 gram shredded mexican cheese blend; 75 gram shredded lettuce; 200 gram tomato; 75 gram red onion; 2 jalapeño; 15 gram fresh cilantro

snackdinnerVegetarianGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

lentils7 oz
vegetable broth2 cups
salt1 teaspoon
pepper½ teaspoon
chili powder2 teaspoon
cumin2 teaspoon
garlic powder1 teaspoon
dried oregano1 teaspoon
corn1 lb
black beans1 lb
tortilla chips1 lb
shredded mexican cheese blend5¼ oz
shredded lettuce2¾ oz
tomato7 oz
red onion2¾ oz
jalapeño2
fresh cilantro½ oz

Instructions

1
Preheat oven to 350˚F (175˚C).
2
In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil.
3
Once boiling, reduce to a simmer, cover and cook for 35 minutes.
4
Once cooked, mix in the corn and black beans.
5
On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
6
Add another layer of tortilla chips, lentils, and cheese.
7
Bake for 8-10 minutes, or until the cheese has melted.
8
Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
9
Enjoy!