Cheesy Lentil and Chorizo Nachos

• Thinly slice green onions.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice lime.
• Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

• Add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
• Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
• Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
• Set aside in the fridge to cool.

• Arrange tortilla chips on a parchment-lined baking sheet.
• Drizzle with 1 1/2 tbsp oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
• Bake in the middle of the oven until warmed through, 2-3 min.
• Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chorizo . 
• Cook, breaking up chorizo and stirring often until chorizo is cooked through, 4-6 min**.

• Sprinkle cheese, chorizo, tomatoes and half the green onions over tortilla chips.
• Return tortilla chips to the middle of the oven and bake until cheese has melted, 3-4 min.
• Meanwhile, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water in a small bowl.
• Season with salt, then stir to combine.

• Remove nachos from the oven and drizzle lime crema over top.
• Dollop chipotle lentils over top.
• Sprinkle with pickled jalapeños and remaining green onions.
• Serve with guacamole on the side.

If you've opted to add chorizo, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chorizo.  Cook, breaking up chorizo and stirring often until chorizo is cooked through, 4-6 min**.