Ingredients
4
4 servings
- •1 teaspoon coconut oil
- •1 cup finely chopped onion
- •1 clove garlic, minced
- •1 cup dried lentils
- •2.5 cups chicken broth
- •1 tablespoon chili powder
- •2 teaspoons ground cumin
- •1 teaspoon dried oregano
- •salt and ground black pepper to taste
- •1 cup cooked black beans
- •1 cup corn kernels
- •1 cup salsa
- •1 cup shredded Monterey Jack cheese
- •1 (13.5 ounce) package tortilla chips
Instructions
- Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
- Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
- Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
- Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
Nutritional Facts
Per 4 servings
- Calories: 883
- Carbohydrate: 119g
- Fat: 34g
- Fiber: 27g
- Protein: 34g
- Sugar: 7g
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