Cheesy Beef Lentil Nachos
with Lime Crema and Guac
Lentil 'nachos' are a quirky-fun combination of loaded tortillas scattered with all the classic toppings! Crispy, seasoned nachos are topped with mozzarella cheese, Mexican-inspired spiced lentils, tender beef and lime crema.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Red Lentils
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
4 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
170 g
Tortilla Chips
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
3 tbsp
Guacamole
2 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Green Onion
2 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Jalapeño
250 g
Ground Beef
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium heat.
- Add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low.
- Cook, stirring occasionally, until lentils are tender and water has been absorbed, 15-17 min.
- Remove from heat.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef and stirring often until beef is cooked through, 4-6 min**.
- Meanwhile, thinly slice green onions.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Arrange tortilla chips on a parchment-lined baking sheet.
- Drizzle with 1 1/2 tbsp oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven until warmed through, 2-3 min.
- Sprinkle cheese, tomatoes and half the green onions over tortilla chips.
- Return tortilla chips to the middle of the oven and bake until cheese has melted, 3-4 min.
- Meanwhile, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water in a small bowl.
- Season with salt, then stir to combine.
- Remove nachos from the oven and drizzle lime crema over top.
- Dollop chipotle lentils and beef over top.
- Sprinkle with pickled jalapeños and remaining green onions.
- Serve with guacamole on the side.
If you've opted to add beef, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef and stirring often until beef is cooked through, 4-6 min**.
Top tortilla chips with beef, along with cheese, tomatoes and half the green onions. Follow the rest of the instructions as written.
