Loaded Vegetarian Nachos

Name: Loaded Vegetarian Nachos
Total time: 30
Yield: 6
Ingredients: 1 cup lentils, rinsed; 2 cups vegetable broth; 1 teaspoon salt; ½ teaspoon pepper; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 15 oz corn, 1 can, drained and rinsed; 15 oz black beans, 1 can, drained and rinsed; 1 lb tortilla chips; 1 ½ cups shredded mexican cheese blend; 1 cup shredded lettuce; 1 cup tomato, diced; ½ cup red onion, chopped; 2 jalapeñoes, sliced; ⅓ cup fresh cilantro, chopped

Recipe by Claire Nolan from tasty.co

Snacks 30 Mins.

Ingredients

6 servings

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1 cup lentils, rinsed
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2 cups vegetable broth
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1 teaspoon salt
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½ teaspoon pepper
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2 teaspoons chili powder
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2 teaspoons cumin
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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15 oz corn, 1 can, drained and rinsed

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15 oz black beans, 1 can, drained and rinsed
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1 lb tortilla chips
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1 ½ cups shredded mexican cheese blend
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1 cup shredded lettuce
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1 cup tomato, diced
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½ cup red onion, chopped
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2 jalapeñoes, sliced
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⅓ cup fresh cilantro, chopped

Instructions

Preheat oven to 350˚F (175˚C).
In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
Once cooked, mix in the corn and black beans.
On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
Add another layer of tortilla chips, lentils, and cheese.
Bake for 8-10 minutes, or until the cheese has melted.
Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
Enjoy!