Easy lentil and bean nachos

Recipes / Vegetarian

This vegetarian nachos is made to share so its perfect to serve during summer get-togethers.

Recipe «Easy lentil and bean nachos» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 red capsicum, finely chopped, 400g can lentils, drained, rinsed , 2 x 400g cans diced tomatoes, 1 tbsp Mexican chilli powder, 2 tsp ground cumin , 400g can red kidney beans, drained, rinsed, 200g packet corn chips, 100g fetta, crumbled, 1/2 cup sour cream, Fresh coriander leaves, to serve, 2 avocados, 2 tbsp lime juice, 1/2 tsp ground cumin.

Ingredients:

  • 2 tbsp vegetable oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 red capsicum, finely chopped 
  • 400g can lentils, drained, rinsed 
  • 2 x 400g cans diced tomatoes 
  • 1 tbsp Mexican chilli powder 
  • 2 tsp ground cumin 
  • 400g can red kidney beans, drained, rinsed 
  • 200g packet corn chips 
  • 100g fetta, crumbled 
  • 1/2 cup sour cream 
  • Fresh coriander leaves, to serve 
  • 2 avocados 
  • 2 tbsp lime juice 
  • 1/2 tsp ground cumin 
  • 1/2 small red onion, finely chopped 
  • 250g cherry tomatoes, quartered 

Instructions

  1. Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add capsicum, lentils, tomatoes, chilli powder, cumin and beans. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until mixture has thickened. Season with salt and pepper.
  2. Preheat oven to 220C/200C fan-forced. Arrange corn chips on a large heatproof serving platter or baking tray. Spoon over lentil mixture. Place fetta and sour cream in a small bowl. Using a fork, mash until smooth. Dollop fetta mixture over lentil mixture. Bake for 10 minutes or until corn chips are crisp and fetta is light golden.
  3. Meanwhile, make Guacamole: Halve avocados. Remove stones. Using a spoon, scoop out flesh into a bowl. Add lime juice and cumin to bowl. Using a fork, roughly mash. Add red onion and tomato. Season with salt and pepper. Stir to combine.
  4. Dollop guacamole over nachos. Sprinkle with coriander leaves. Serve.