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.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

6 unit

mini flour tortillas


1 unit

red onion

2 clove


1 tin


1 unit


1 unit


1 bunch


½ sachet

Mexican Fiesta spice blend

1 tin

tomato paste

1 packet

shredded Cheddar cheese


1 packet

sour cream


½ tin


1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

20 g



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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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!


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.


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.


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.