Loaded Lentil Cheesy 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.
Always refer to the product label for the most accurate ingredient and allergen information.
6
mini flour tortillas
(ContainsGluten, SoyMay be present Soy, Milk)1
red onion
1
capsicum
2 clove
garlic
1 tin
lentils
1 tin
sweetcorn
1
carrot
1
tomato
1 bag
coriander
1 bag
baby spinach leaves
1 sachet
tomato paste
1 packet
sour cream
(ContainsMilk)½ sachet
Mexican Fiesta spice blend
(May be present Gluten)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)¼ cup
vinegar (rice wine or white wine)
½ cup
water
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. In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Meanwhile, finely chop the tomato and coriander (reserve some for garnish!). Roughly chop the baby spinach leaves. In a medium bowl combine the tomato, baby spinach leaves, 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 corn kernels are "popping" out.
Place the tortilla wedges in a single layer on a lined oven tray. 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, divide them between two oven trays.
SPICY! You may find the spice blend hot! Feel free to add less if you're sensitive to heat. 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.
Stir through the tomato paste, butter, water and then season. 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.
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.