Loaded Cheesy Lentil Nachos
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Loaded Cheesy Lentil Nachos

Loaded Cheesy Lentil Nachos

with Peppers and Salsa

This pub classic gets a veggie twist with tender, spiced lentils and oodles of melty cheese! Served with sour cream and salsa, it's everyone's fave dinner!

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

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 piece

Lentils, canned

(May contain Triticale, Wheat)

170 g

Tortilla Chips

½ cup

Cheddar Cheese, shredded

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 piece

Sweet Bell Pepper

2 piece

Green Onion

½ cup

Tomato Salsa

(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

1 piece

Sour Cream

(Contains Milk)

7 g

Cilantro

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1030 kcal
Fat55 g
Saturated Fat17 g
Carbohydrate104 g
Sugar15 g
Dietary Fiber15 g
Protein35 g
Cholesterol65 mg
Sodium2290 mg
Trans Fat4.5 g
Potassium1900 mg
Calcium800 mg
Iron8 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

Strainer
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Parchment Paper
Baking Sheet

Instructions

Prep
1
  • Using a strainer, drain lentils, reserving the liquid. Rinse lentils.
  • Core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onions.
  • Roughly chop cilantro.
  • Mix together cheddar and mozzarella cheese in a small bowl.
Cook peppers and lentils
2
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
  • Add lentils, 2 tbsp (4 tbsp) reserved canning liquid and Enchilada Spice Blend. Cook, stirring often, until lentils are warmed through and spices are fragrant, 2-3 min.
  • Stir in chipotle sauce.
  • Season with 1/4 tsp (1/2 tsp) salt and pepper. Remove from heat.
Assemble and bake nachos
3
  • Line a baking sheet with parchment paper.
  • Layer tortilla chips, then half the cheese, lentil-pepper mixture and remaining cheese on the prepared baking sheet.
  • Bake nachos in the middle of the oven until cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use 2 lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
Finish and serve
4
  • Sprinkle green onions and cilantro over nachos.
  • Divide nachos between plates.
  • Serve sour cream and salsa on the side for dipping.
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