Spicy Lentil Nachos recipe
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Ingredients
- 1 teaspoon coconut oil 1 cup finely chopped onion 1 clove garlic, minced 1 cup dried lentils 2 ½ 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
Nutrition Info
- 883.2 caloriescarbohydrate: 118.5 gcholesterol: 25.1 mgfat: 33.7 gfiber: 27.1 gprotein: 33.7 gsaturatedFat: 9.4 gservingSize: -sodium: 970.5 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Lentil Nachos
Directions
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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.