Loaded Mexican Lentil Nachos

Loaded Mexican Lentil Nachos

with Corn Salsa, Pickled Onion & 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, corn salsa, sour cream, pickled onion and coriander.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 tin


1 stalk




1 bag


½ tin



mini flour tortillas


1 bag

baby spinach leaves

1 packet

tomato paste

1 packet

sour cream



red onion

½ sachet

Mexican Fiesta spice blend

1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

20 g



¼ cup

vinegar (rice wine or white wine)

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3432 kJ
Fat40.1 g
of which saturates22.3 g
Carbohydrate69 g
of which sugars15.6 g
Protein29.1 g
Sodium1595 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
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. Finely chop the celery. 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.


Finely chop the tomato and coriander (reserve some for garnish!). Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn 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, then place on a lined oven tray. Drizzle (or spray) with olive oil, season 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 tortilla 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 celery, 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. 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 tortilla chips between plates and top with the cheesy lentil mixture. Top with the sour cream, charred corn salsa and pickled onion. Garnish with the reserved coriander to serve.