Cheesy Lentil Nachos
with Corn Salsa & Sour Cream
Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped lentil mix, corn salsa, sour cream, pickled onion and coriander.
Unfortunately, this week’s black beans were in short supply, so we’ve replaced them with lentils. Don’t worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
6
mini flour tortillas
(ContainsGluten, SoyMay be present Milk, Soy)1
red onion
1 stalk
celery
2 clove
garlic
1 tin
lentils
1 tin
sweetcorn
1
carrot
1
tomato
1 bag
coriander
1 bag
baby spinach leaves
1 packet
tomato paste
1 packet
light sour cream
(ContainsMilk)½ sachet
Mexican Fiesta spice blend
(May be present Gluten)½ packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
1
olive oil
¼ cup
white wine vinegar
1 pinch
brown sugar
(May be present Milk, Soy, Gluten, Tree Nuts, Peanuts, Sesame)½ cup
water
20 g
butter
(ContainsMilk)
• Preheat oven to 200°C/180°C fan-forced. • Cut mini flour tortillas into wedges. Slice red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder. Finely chop celery and garlic. Drain and rinse black beans. Drain sweetcorn. Grate carrot. Set aside. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Stir to coat, then set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn kernels until lightly charred, 4-5 minutes (cover with a lid if kernels are "popping" out!). • Meanwhile, finely chop tomato. Finely chop coriander (reserve some for garnish!). Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, baby spinach, charred corn, coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
• Place tortilla wedges on a lined oven tray in a single layer. • Drizzle (or spray) with olive oil, season with salt and pepper and turn to coat. • Bake until golden, 6-8 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot and chopped onion until softened, 3-4 minutes. • Add black beans and cook, stirring, until tender, 2 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add garlic and Mexican Fiesta spice blend (see ingredients) and cook until fragrant, 1-2 minutes.
• Stir through the water, tomato paste and the butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste. • Sprinkle shredded Cheddar cheese (see ingredients) on top, then cover with a lid or foil and reduce heat to low. Cook until cheese is melted, 2-3 minutes.
TIP: Add another splash of water if the mixture seems dry.
• Drain pickled onion. • Divide tortilla chips between plates. • Top with cheesy black beans, light sour cream, corn salsa and pickled onion. • Sprinkle with reserved coriander to serve.