Appetizer/ Recipes

The Ultimate Fully Loaded Nachos with Lentils

Last modified on January 26th, 2019 at 9:44 am

Salted corn chips topped with melty cheese, meaty lentils and a bright salsa with spicy jalapeño peppers, our ultimate fully loaded nachos are the perfect meatless dish for your game day lineup. Trust us, you won’t even miss the meat.  

Disclaimer: These Fully Loaded Nachos with Lentils were sponsored in partnership with Lentils. All opinions are our own.

Close up of the finished loaded nachos just after baking topped with salsa, sour cream, and guacamole

When we think of game day, whether it’s the Super Bowl, a Friday night in with the Toronto Raptors or a night out at a bar with the Maple Leafs, nachos are definitely part of the starting lineup of dishes. Who doesn’t love nachos? Especially fully loaded nachos with layers of warm tortilla chips topped with spicy meat, stringy cheese and all the fixings from fresh guacamole, to cool sour cream, and rich salsa — and jalapeños, never forget the jalapeños.

Fresh baked loaded nachos in a cast iron skillet with bowls of guacamole, sour cream and salsa

But for most game day dishes, meat is the MVP (you know, the star quarterback, point guard, or guy on centre ice). From beef sliders, to chicken wings, and turkey chilli, there really isn’t a meatless option. But the beauty of nachos (aside from eating it with our hands) is that it makes for the ultimate vehicle for replacing the meat with high-protein lentils.

Three images: Phil stirring the lentils in a skillet, Phil add stock to the lentils, The lentils after finished cooking

Substituting meat for lentils doesn’t mean substituting ingredients for flavour. While cooking with lentils is inexpensive and super simple (rinse, simmer, serve), they’re also a great source of fibre, protein and minerals like folate and iron. But our favourite part about cooking with lentils is the versatility and meal prep options that come with batch cooking.

When making these nachos, cook up a large portion of lentils seasoning with your favourite taco spices and add it to a range of dishes from lentil tacos, chilli or burritos; leveraging your Mexican flavour profile while incorporating your remade lentils into them is a great way to meal plan for busy weeks ahead. Plus, when cooked they can be refrigerated for a week or frozen up to 3 months.

Images of the steps for making the loaded nachos: Layer chips, then cheese, then lentils, then salsa

The loaded nachos smothered in white cheese prior to baking

Once your lentils are cooked, it’s time to layer. Layering is the key to ensuring each tortilla chip is loaded with toppings and baked with cheese. Grab your favourite skillet and cover the bottom with your tortilla chips. Next, sprinkle a handful of grated cheese over the chips, top with your lentil meat mixture and tossed jalapeños or salsa. Then you repeat until you reach the top of the skillet, sprinkle another generous handful of cheese over the top and a few more jalapeños, for good luck of course.

Phil's hand digging into the freshly baked loaded nachos
Flat lay images of the ingredients for the nachos and the finished loaded nachos

Close up of the finished loaded nachos just after baking topped with salsa, sour cream, and guacamole

Bake and serve with a side of guacamole, sour cream, and lime wedges. And what you’re left with is salted corn chips topped with melty cheese, meaty lentils and a bright salsa with spicy jalapeño peppers, our ultimate fully loaded nachos are the perfect meatless dish for your game day lineup. Trust us, you won’t even miss the meat.

Bon appetit,

Chef Sous Chef


Loaded Nachos with Lentils

Loaded nachos in a cast iron pan with bowls of guacamole, salsa, and sour cream

Whether you’re trying to cut down your meat intake or just want to make a typically rich dish a little healthier, our Loaded Nachos with Lentils won’t’ have you missing any beefy flavour.  The firmness of the green lentils and softness of the mushrooms with the flavour of the spices and stock gives you the sensation of eating taco meat. Add to nachos smothered in cheese and a few fixings and you have the makings of one amazing nacho dish.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Category: Food + Drink, Appetizer


  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1 cup green lentils
  • 1 ½ tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt
  • 2 cups beef stock
  • 1 tbsp olive oil
  • 1 bag nacho chips
  • 2 cups freshly grated cheese (monterey jack or medium cheddar)
  • 2 spring onions, sliced
  • 1 jalapeno pepper, seeds removed and thinly sliced
  • ½ cup spicy guacamole (for dipping)
  • ½ cup sour cream (for dipping)


No. 1 | Preheat oven to 400°.

No. 2 | Heat a deep skillet to medium high heat with olive oil. Add onions and saute until they start to become translucent, about 2 minutes. Add the garlic, saute for 30 seconds then add the mushrooms and continue to cook for 5 minutes, until mushrooms have released their liquid. Stir in the lentils, then add the chili powder, cumin, paprika and salt. Mix so that everything is well coated in the spices, then pour in the beef stock. Bring to a boil, then reduce heat to a simmer, cover and cook for 25-30 minutes, until the lentils are tender and liquid has been absorbed.

No. 3 | To assemble the nachos, place a layer of nacho chips on a sheet pan or skillet. Sprinkle the cheese so the nachos are evenly covered, then spread the lentils and salsa over the cheese. If doing multiple layers, add another layer of cheese, then lentils, and salsa. Top the final layer with a light sprinkling of cheese, jalapeno slices, and green onion. Bake for 20 minutes, until all the cheese is melted and starting to bubble on top.

No. 4 | To serve, place a large dollop of spicy guacamole and sour cream directly on the nachos for dipping.


Make a large batch to have leftovers to eat in burritos, tacos, or for an amazing taco salad.


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  • Reply
    February 5, 2018 at 10:17 am

    Great recipe! I love the use of lentils in place of beef. I didn’t expect to like this as much as I did.

    • Reply
      Chef Sous Chef
      February 5, 2018 at 10:18 am

      Thanks Kyle. We agree, the lentils are a nice change.

  • Reply
    February 22, 2018 at 11:15 pm

    Delicious nachos!

    • Reply
      Chef Sous Chef
      February 22, 2018 at 11:16 pm

      Thanks Jennifer!

  • Reply
    December 30, 2018 at 12:11 pm

    This looks like a nice recipe and I’ll be trying it out for dinner tonight but as a vegetarian, I’ll have to make one change. Just to point out the obvious: How is this meatless if it uses BEEF stock? It’s no problem to use vegetable stock instead, but beef stock does actually contain…you know…beef.

    • Reply
      Chef Sous Chef
      December 30, 2018 at 12:36 pm

      Thanks so much for the comment. The recipe works great with vegetable stock as well (you can even add a splash of soy sauce to add a meaty flavour). We used beef stock in the recipe to provide an authentic beef flavour without the actual meat. We know that beef bones and scraps are used to make stock, which is why we don’t mention it being vegetarian, but understand if you don’t consider the recipe meatless. Thanks again for the comment and please let us know how it turns out with the vegetable stock.

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