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

Loaded Cheesy Lentil 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 and quick-pickled onion.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!


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


mini flour tortillas



red onion

2 clove


1 tin






1 bunch




1 bag

salad 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

white wine vinegar

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)3206 kJ
Fat32.5 g
of which saturates17.1 g
Carbohydrate86.9 g
of which sugars22.3 g
Dietary Fibre0 g
Protein29.4 g
Cholesterol0 mg
Sodium1783 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Slice the red onion in half. Thinly slice 1/2 the onion, then finely chop the remaining onion. Finely chop the garlic. 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. Finely chop the herbs (reserve some for garnish!). Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. In a medium bowl, combine the tomato, herbs, charred corn and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper. Set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.


Cut the mini flour tortillas into wedges. 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. 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. While the tortillas are baking, return the frying pan to a medium-high heat with a drizzle of olive oil. 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, salad leaves and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until the leaves have wilted, 1-2 minutes.


Stir the tomato paste, butter and 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 Greek-style yoghurt, salsa, pickled onion and the reserved herbs.