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Gallery Cheesy Lentil-and-Black-Bean Nachos Credit: Lennart Weibull Recipe Summary prep: 15 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 8 ounces portobello-mushroom caps, chopped (3 cups) 1 tablespoon extra-virgin olive oil 1 red onion, chopped (1 1/2 cups) and divided 3 cloves garlic, minced (1 tablespoon) 1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving 3 tablespoons chili powder Kosher salt (we use Diamond Crystal) and freshly ground pepper 1 cup brown lentils, rinsed 1 can (15 ounces) crushed fire-roasted tomatoes 1 can (15 ounces) black beans, drained and rinsed 1 bag (1 pound) tortilla chips 8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups) Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving
Cook’s Notes The lentil mixture can be made up to three days ahead and stored in an airtight container in the refrigerator. Use sturdy chips that can support all the toppings, such as Siete or Vista Hermosa.
Gallery Cheesy Lentil-and-Black-Bean Nachos Credit: Lennart Weibull
Recipe Summary prep: 15 mins total: 50 mins Servings: 8
Gallery
Cheesy Lentil-and-Black-Bean Nachos Credit: Lennart Weibull
Cheesy Lentil-and-Black-Bean Nachos
Credit: Lennart Weibull
Cheesy Lentil-and-Black-Bean Nachos
Recipe Summary prep: 15 mins total: 50 mins Servings: 8
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 8
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 8 ounces portobello-mushroom caps, chopped (3 cups) 1 tablespoon extra-virgin olive oil 1 red onion, chopped (1 1/2 cups) and divided 3 cloves garlic, minced (1 tablespoon) 1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving 3 tablespoons chili powder Kosher salt (we use Diamond Crystal) and freshly ground pepper 1 cup brown lentils, rinsed 1 can (15 ounces) crushed fire-roasted tomatoes 1 can (15 ounces) black beans, drained and rinsed 1 bag (1 pound) tortilla chips 8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups) Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving
Directions
Preheat oven to 375°F. In a medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they’re browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes.
Add chili powder, 1 3/4 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper.
Spread half of tortilla chips in an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining 1/2 cup onion, and sliced chile; serve immediately with a squeeze of lime.
Cook’s Notes The lentil mixture can be made up to three days ahead and stored in an airtight container in the refrigerator. Use sturdy chips that can support all the toppings, such as Siete or Vista Hermosa.
Cook’s Notes
The lentil mixture can be made up to three days ahead and stored in an airtight container in the refrigerator. Use sturdy chips that can support all the toppings, such as Siete or Vista Hermosa.
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All Reviews for Cheesy Lentil-and-Black-Bean Nachos
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Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
