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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
Preparation 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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GET PREPPED
GET PREPPED
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.

MAKE THE SALSA
MAKE THE SALSA
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.

BAKE THE TORTILLA CHIPS
BAKE THE TORTILLA CHIPS
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.

START THE LENTIL MIXTURE
START THE LENTIL MIXTURE
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.

MAKE IT CHEESY
MAKE IT CHEESY
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.

SERVE
SERVE
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.