Meatless nachos that come together easily when money and time are tight.
Ingredients
- coconut oil: 1 tsp
- onion: 1 cup (finely chopped)
- clove garlic: 1 piece (minced)
- lentils: 1 cup (dried)
- ½ cups chicken broth: 2 piece
- chili powder: 1 Tbsp
- ground cumin: 2 tsp
- oregano: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- black beans: 1 cup (cooked)
- corn kernels: 1 cup
- salsa: 1 cup
- Monterey Jack cheese: 1 cup (shredded)
- Tortilla chips: 1 pack (13.5 ounce pack)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
