Salted corn chips topped with melty cheese, meaty lentils and a bright salsa with spicy jalapeño peppers, our Ultimate Fully Loaded Nachos with Lentils are the perfect meatless dish for your game day lineup. Trust us, you won’t even miss the meat.
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, our lineup of dishes usually involves Roasted Jalapeño Poppers, Big Mac Pizza, Fries, and of course, nachos. 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.
But for most game-day dishes, meat is the MVP (you know, the star quarterback, point guard, or guy at 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.
Why Replace Meat with Lentils?
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. But let's get into how to make these bad boys, shall we?!
- Green lentils
- Chili powder
- Ground cumin
- Smoked paprika
- Vegetable Stock
- Olive oil
- Salt and pepper
- Tortilla chips
- Monterey Jack or medium cheddar cheese
- Green onions
- Jalapeño peppers
- Sour cream
Find the complete recipe with measurements below.
Recipe Steps: How to Make Loaded Nachos with Lentils
1. Flavor the Lentils.
Heat a deep skillet on medium-high with olive oil. Add onions and saute until translucent, about 2 minutes. Add garlic, saute for 30 seconds then add the mushrooms and continue to cook for 5 minutes. Stir in the lentils, then add the chili powder, cumin, paprika, and salt.
2. Cook the Lentils.
Pour in the vegetable 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.
Meanwhile, preheat oven to 400°F.
3. Assemble the Nachos.
Grab your favorite skillet and cover the bottom with your tortilla chips. Next, sprinkle a handful of grated cheese over the chips, and top with your lentil meat mixture, jalapeños and 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.
4. Bake the Nachos.
Place the skillet in the center of your oven and bake until the cheese is melted, and bubbly. The chips should be just starting to brown.
Top with a scoop of sour cream, guacamole, and salsa.
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 1 cup mushrooms finely chopped
- 1 cup green lentils
- 1 ½ tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 1 bag tortolla chips
- 2 cups freshly grated cheese monterey jack or medium cheddar
- 2 green onions sliced
- 1 jalapeno pepper seeds removed and thinly sliced
- ½ cup guacamole for dipping
- ½ cup sour cream for dipping
- Preheat oven to 400°.
- 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.
- 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.
- To serve, place a large dollop of spicy guacamole and sour cream directly on the nachos for dipping.