Loaded Cheesy Lentil Nachos
with Corn Salsa & Quick-Pickled Onion
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 and quick-pickled onion.
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Ingredients
1
onion
2 clove
garlic
1 tin
lentils
1
carrot
1
tomato
1 bunch
coriander
1 cob
corn
1 bag
baby spinach leaves
½ sachet
Mexican Fiesta spice blend
1 tin
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
6
Mini Flour Tortillas
(Contains Gluten; )
Not included in your delivery
Olive Oil
¼ cup
white wine vinegar (for the pickle)
20 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Slice the red onion in half. Thinly slice 1/2 of 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 and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.
Finely chop the tomato. Finely chop the coriander (reserve some for garnish!). Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the tomato, coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people) to the charred corn. Season with salt and pepper and set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Cut the mini flour tortillas into wedges. Place 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, divide them between two 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 nacho chips 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 the 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) and cook, stirring, until the spinach has wilted, 1-2 minutes.
Stir the tomato paste, butter and the water 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 more water if the mixture seems dry.
Drain the pickled onion. Divide the nacho chips between plates and serve with the cheesy lentil mixture. Top with the sour cream, corn salsa, pickled onion and the reserved coriander.
