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Loaded Cheesy Lentil Nachos
Loaded Cheesy Lentil Nachos

Loaded 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.

Tags:
Veggie
Spicy
Allergens:
Gluten
Soy
Wheat
Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

6

mini flour tortillas

1

red onion

1

red capsicum

2 clove

garlic

1 tin

lentils

1 tin

sweetcorn

1

carrot

1

tomato

1 bag

coriander

1 bag

baby spinach leaves

½ sachet

Mexican Fiesta spice blend

½ sachet

tomato paste

1 packet

Cheddar cheese

1 packet

sour cream

Not included in your delivery

olive oil

¼

white wine vinegar

20 g

butter

½ cup

water

Nutritional Values

per serving
Energy (kJ)3680 kJ
Fat41.1 g
of which saturates19.3 g
Carbohydrate84.3 g
of which sugars27.5 g
Protein30.5 g
Sodium1434 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Slice the red onion in half. Thinly slice 1/2 the onion, and finely chop the remainder. Finely chop the capsicum. Finely chop the garlic. Drain and rinse the lentils. Drain the sweetcorn. Grate the carrot (unpeeled). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the bowl. Add just enough water to cover the onion and stir to coat. Set aside.

Make the salsa
2

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. While the corn is charring, finely chop the tomato and coriander (reserve some for garnish!). Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, spinach, charred corn, coriander and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper. TIP: Cover the pan with a lid if the kernels are "popping" out.

Bake the tortilla chips
3

Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.

Start the lentil mixture
4

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the capsicum, carrot and chopped onion until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

Finish the lentil mixture
5

Stir through the tomato paste, butter and water, then season with salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Add another splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, then cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.

Serve up
6

Drain the pickled onion. Divide the tortilla chips between plates and serve with the cheesy lentil mixture, sour cream, corn salsa, pickled onion and reserved coriander.

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