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Mexican Recipes
Loaded Lentil Cheesy Nachos

Loaded Lentil Cheesy Nachos

with 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, tomato salsa, sour cream, pickled onion and coriander.

Allergens:GlutenMilk

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

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 unit

red onion

1 unit

capsicum

2 clove

garlic

1 tin

lentils

(May be presentGluten)

1 unit

carrot

2 unit

tomato

1 unit

cucumber

1 bunch

coriander

½ sachet

Mexican Fiesta spice blend

1 tin

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

20 g

butter

(ContainsMilk)

½ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3500 kJ
Fat37.6 g
of which saturates19.3 g
Carbohydrate81.5 g
of which sugars22.7 g
Protein30.5 g
Sodium1130 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 red onion in half. Thinly slice 1/2 the onion, and finely chop the remaining onion. Finely chop the capsicum. 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 and a good pinch of sugar and salt. Scrunch 1/2 the red onion in your hands, then add to the pickling liquid. Add enough water to cover the onion and stir to coat. Set aside until serving.

2

Finely chop the tomato, cucumber and coriander (reserve some for garnish!). In a medium bowl, combine the tomato, cucumber, coriander and pickling liquid from the onion (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.

3

Cut the mini flour tortillas into wedges. Place the tortilla wedges in a single layer 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.

4

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the remaining chopped onion, capsicum and carrot and cook, stirring often, until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until fragrant, 1-2 minutes.

5

Stir through the tomato paste, butter, water and a pinch of salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. TIP: Add another splash of water if the mixture seems 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 alongside the cheesy lentil mixture. Top with the sour cream, salsa, pickled onion and the reserved coriander.