HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Lentil Cheesy Nachos
Loaded Lentil Cheesy Nachos

Loaded Lentil Cheesy Nachos

with Corn Salsa & Quick–Pickled Onion

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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, yoghurt, pickled onion and coriander.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo 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


2 clove


1 tin


1 unit


1 unit


1 bunch


1 tin


1 bag

baby spinach leaves

½ sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

¼ cup

water (for the pickle)

20 g



½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat35.9 g
of which saturates18 g
Carbohydrate79 g
of which sugars18.3 g
Dietary Fibre0 g
Protein27.7 g
Cholesterol0 mg
Sodium1280 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. Slice 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 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.


SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chopped onion and carrot, 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 (see ingredients list) and cook, stirring, until the spinach has wilted, 1-2 minutes.


Stir the tomato paste, butter, water (for the sauce) through the lentil mixture, then season with salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. 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. TIP: Add a splash of water if the mixture seems dry.


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