Spicy Lentil Nachos

Ingredients

  • 1 teaspoon coconut oil
  • 1 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 cup dried lentils
  • 2 ½ cups chicken broth
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 cup shredded Monterey Jack cheese
  • 1 (13.5 ounce) package tortilla chips
  • Directions

  • Step 1

    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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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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