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Cheesy Lentil Nachos
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Cheesy Lentil Nachos

Cheesy Lentil Nachos

with Lime Crema and Guac

Lentil 'nachos' are a quirky-fun combination of loaded tortillas scattered with all the classic toppings! Crisp seasoned nachos are topped with mozzarella cheese, Mexican-spiced lentils and lime crema.

Tags:
Veggie
Spicy
Quick
Low CO2
Allergens:
Sulphites
Egg
Milk
Mustard
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

½ cup

Red Lentils

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

170 g

Tortilla Chips

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

3 tbsp

Guacamole

3 tbsp

Sour Cream

(Contains Milk)

7 g

Cilantro

2 unit

Green Onion

2 unit

Tomato

1 unit

Lime

1 unit

Jalapeño

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

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Nutrition Values

Calories1040 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate107 g
Sugar17 g
Dietary Fiber19 g
Protein32 g
Cholesterol37 mg
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Small pot
Measuring Cups
Measuring Spoons
Zester
Medium Bowl
Baking Sheet
Parchment Paper
Small Bowl

Instructions

Cook lentils
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat a medium pot over medium heat.Add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until lentils are tender and water has been absorbed, 15-17 min.Remove from heat.Season with salt and pepper.

Prep
2

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

Pickle jalapenos
3

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.

Bake tortilla chips
4

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.

Assemble nachos
5

Sprinkle cheese, 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.

Finish nachos
6

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

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