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Loaded Lentil Cheesy Nachos

Loaded Lentil Cheesy Nachos

with Corn Salsa & Sour Cream

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Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped lentil mix, corn salsa, sour cream, pickled onion and coriander.

Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 unit

mini flour tortillas

(ContainsGluten)

1 unit

red onion

2 clove

garlic

1 tin

lentils

1 unit

carrot

1 unit

tomato

1 bunch

coriander

½ sachet

Mexican Fiesta spice blend

1 tin

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

½ tin

sweetcorn

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

20 g

butter

(ContainsMilk)

½ cup

water (for the sauce)

¼ cup

water (for the pickle)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3420 kJ
Fat36.2 g
of which saturates18 g
Carbohydrate82.6 g
of which sugars19.2 g
Dietary Fibre0 g
Protein28.7 g
Cholesterol0 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Cut the red onion in half. Thinly slice 1/2 of the onion, then finely chop the remaining onion. Finely chop the garlic (or use a garlic press). Drain and rinse the lentils. Grate the carrot (unpeeled). In a small bowl, combine the vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.

2

Finely chop the tomato and coriander (reserve some for garnish!). Drain the sweetcorn (see ingredients list). In a medium bowl, combine the tomato, coriander, sweetcorn and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper. Set aside.

3

Place the tortilla wedges on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes.

TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays. TIP: Keep an eye on them. You want them crisp, but not burnt!

4

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the finely chopped onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic, baby spinach leaves and Mexican Fiesta spice blend (1/2 sachet for 2 people / 1 sachet for 4 people) and cook, stirring, until the spinach has wilted, 1-2 minutes.

5

Stir through the tomato paste, butter, water (for the sauce) and a pinch of salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Add another splash of water if the mixture is dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.

6

Drain the pickled onion. Divide the tortilla chips between plates and serve with the cheesy lentil mixture. Top with the sour cream, corn salsa, pickled onion and the reserved coriander.