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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Meatless nachos that come together easily when money and time are tight. Ingredients:
1 teaspoon coconut oil |
1 cup finely chopped onion |
1 clove garlic, minced |
1 cup dried lentils |
2 1/2 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:
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.
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.
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.
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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