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Loaded Vegetarian Nachos

Loaded Vegetarian Nachos

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Loaded Vegetarian Nachos



for 6 servings

1 cup lentils, rinsed (200 g)

2 cups vegetable broth (480 mL)

1 teaspoon salt

½ teaspoon pepper

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

15 oz corn, 1 can, drained and rinsed (425 g)

15 oz black beans, 1 can, drained and rinsed (425 g)

1 lb tortilla chips (455 g)

1 ½ cups shredded mexican cheese blend (150 g)

1 cup shredded lettuce (75 g)

1 cup tomato, diced (200 g)

½ cup red onion, chopped (75 g)

2 jalapeñoes, sliced

⅓ cup fresh cilantro, chopped (15 g)


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. Once boiling, reduce to a simmer, cover and cook for 35 minutes.

3. Once cooked, mix in the corn and black beans.

4. On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.

5. Add another layer of tortilla chips, lentils, and cheese.

6. Bake for 8-10 minutes, or until the cheese has melted.

7. Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.

8. Enjoy!