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.
2cupsfreshly grated cheesemonterey jack or medium cheddar
1jalapeno pepperseeds removed and thinly sliced
½cupspicy guacamolefor dipping
½cupsour creamfor 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.