Easy 124 min

Spicy Lentil Nachos

american_region asian caribbean european greek italian korean middle eastern region vietnamese side snack soup bread sweet spicy savory umami hard medium

Prep

33 min

Cook

91 min

Total

124 min

Ingredients (14)

1 teaspoon coconut oil g

1 cup finely chopped onion g

1 clove garlic, minced g

1 cup dried lentils g

2 ½ cups chicken broth g

1 tablespoon chili powder g

2 teaspoons ground cumin g

1 teaspoon dried oregano g

salt and ground black pepper to taste g

1 cup cooked black beans g

1 cup corn kernels g

1 cup salsa g

1 cup shredded Monterey Jack cheese g

1 (13.5 ounce) package tortilla chips g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.

Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.

Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.

Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.