Loaded Vegetarian Nachos

By Adrian Martinez  ,

September 28, 2017

These vegetarian nachos are packed full of flavour and ready too be paired with some Netflix. A healthier alternative to a tasty classic.

  • Yields: 4 Servings


1 cup lentils, rinsed

2 cups vegetable broth

1 teaspoon salt

½ teaspoon pepper

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon oregano

1 15-ounce can corn, drained and rinsed

1 15-ounce can black beans, drained and rinsed

1 pound tortilla chips

1½ cups shredded Mexican cheese blend

1 cup shredded lettuce

1 cup tomatoes, diced

½ cup red onion, chopped

2 jalapeños, sliced

⅓ cup cilantro, chopped


Preheat oven to 350˚F (175˚C).

In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.

Once cooked, mix in the corn and black beans.

On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese. Add another layer of tortilla chips, lentils, and cheese.

Bake for 10 Minutes, or until the cheese has melted.

Top with lettuce, tomatoes, red onion, jalapeños, cilantro, and guacamole.