Description
Meatless nachos that come together easily when money and time are tight.
Ingredients
- 1 teaspoon coconut oil
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 1 cup dried lentils
- 2 ½ cups chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
- 1 (13.5 ounce) package tortilla chips
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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4