Black Bean and Lentil Nachos
Ingredients
- 1-2 tsp olive or grapeseed oil
- 1/2 white onion
- 2 cloves garlic
- 1/2 small can green chiles
- 1 14 oz can black beans
- 1 14 oz can lentils
- 1/2 bell pepper
- 2 tbsp taco seasoning
- 1 tbsp tomato paste
- 2 tbsp water
- Juice of 1/2 lime
- 1 tsp smoked paprika
- 1 16oz bag tortilla chips
- 2 cups vegan cheddar shreds
- 1 cup vegan sour cream
- 2 ripe avocados
- 1/2 bunch cilantro
Preparation
Preheat and lightly oil a large pan over medium high heat
Finely dice 1/2 white onion and add it to the pan
Mince the garlic then stir it into the onion, along with 1/2 can of green chilies
Drain and rinse the beans and lentils then add them to the pan
Stir in the bell pepper, taco seasoning, tomato paste, water, lime juice, and smoked paprika
Reduce heat to medium and let cook for 5 minutes
Taste and adjust seasoning if desired
Divide the tortilla chips across two baking sheets
Add dollops of the bean and lentil mixture evenly over the chips
Sprinkle 1 cup of vegan cheddar across each pan and bake for 10-15 minutes
While the nachos bake, mince the cilantro and slice the avocado
Garnish the nachos with sour cream, cilantro, and avocado then dig in
