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VIDEORECIPE Loaded Vegetarian Nachos
You’re looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce.
Ingredients
- 1 Cup lentils(rinse)
- 2 cups vegetable stock cube
- 1 teaspoon salt
- teaspoon pepper
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 15 g sweet corn
- 15 g black beans
- 1 can drained and rinsed
- 1 lb tortilla chips
- 1 cups shredded mexican cheese blend
- 1 Cup shredded lettuce
- 1 Cup tomato(diced)
- 75 cup red onion(chopped)
- 2 jalapeñoes(sliced)
- 15 Cup fresh cilantro(chopped)
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Directions
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!
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Loaded Vegetarian Nachos
You’re looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce.
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!
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