Go Back
Print
Lentil Nachos

Loaded Lentil Nachos

A nacho recipe that's every bit as crunchy and cheesy as a standard one, only embellished with nourishing lentils. 

Course Dinner, Snack
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 5 servings
Calories 443 kcal
Author Katie Morford

Ingredients

  • 6 generous handfuls salted corn tortilla chips
  • 1 1/2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 cup low-fat milk
  • 3 ounces grated Monterey Jack cheese (about 3/4 cup)
  • 3 ounces grated sharp Cheddar cheese (about 3/4 cup)
  • 1/4 teaspoon paprika
  • 2 dashes cayenne pepper (or more if you like it spicy)
  • black pepper
  • 1 1/2 cups cooked green or brown lentils (look for pre-cooked lentils in the market for a shortcut)
  • 3 tablespoons salsa
  • optional extras: Sour cream, diced avocado, pickled jalapeños, fresh sliced jalapeños, chopped cilantro, or other favorite nacho accompaniments

Instructions

  1. Spread out 3 generous handfuls tortilla chips on a platter. Warm the lentils in a little pot on the stove and keep them warm until ready to use.
  2. Make the cheese sauce by melting the butter in a medium saucepan over medium heat. Once melted, add the flour and use a whisk to quickly blend it into the butter until smooth. Turn the heat up to medium-high and slowly drizzle in the milk, whisking continuously until the mixture is smooth.
  3. Continue to cook, whisking regularly, until the milk thickens to a light sauce.
  4. Add the cheese, paprika, cayenne, and a few grinds of black pepper, and stir with a whisk until the cheese melts into a creamy, smooth, hot sauce. Add a little more milk -- no more than a tablespoon at a time -- if the sauce is too thick.
  5. Drizzle half the cheese sauce on top of the chips followed by half the lentils. Distribute the remaining 3 handfuls of chips on top. Repeat with the remaining cheese sauce and lentils. Spoon salsa over the nachos along with any of your favorite nacho sides.
  6. Serve immediately.