Loaded Vegetarian Nachos

    Loaded Vegetarian Nachos

    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!