Loaded Lentil Nachos
Smoky lentils take the place of meat and a savory potato-based “cheese” sauce elevates home-baked corn chips to a whole new level. Piled high with fresh pico de gallo salsa, these vegan nachos are a great shareable appetizer—or if you’re extra hungry, enjoy them all by yourself!
These vegan-loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.
Ingredients:
- 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
- 1 cup unsweetened, unflavored plant milk
- ⅓ cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- Sea salt and freshly ground black pepper, to taste
- 8 store-bought or homemade corn tortillas, each cut into 6 triangles
- 2 15-oz. cans lentils, rinsed and drained
- 2 teaspoons oil-free taco seasoning
- 1 cup pico de gallo
- 2 scallions, white and green parts, thinly sliced (about ½ cup)
- 1 tablespoon finely chopped fresh cilantro
Instructions:
- To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
- Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
- Transfer the chips to a 9×13-inch baking dish.
- In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
- Garnish with scallions and cilantro. Serve immediately.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
