Roasted Grape and Ricotta Toasts
Roast red grapes with balsamic and rosemary, then toast sourdough on the same pan. Spoon them over lemony ricotta and finish with walnuts.
Snacks · Vegetarian
Loaded Vegetarian Nachos
Loaded Vegetarian Nachos. Made with lentils, vegetable broth and chili powder. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 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
- 1 ½ 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
How to make Loaded Vegetarian Nachos
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 350˚F (175˚C).
- 02
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.
- 03
Once cooked, mix in the corn and black beans.
- 04
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.
- 05
Bake for 10 minutes, or until the cheese has melted.
- 06
Top with lettuce, tomatoes, red onion, jalapeños, cilantro, and guacamole.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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