Black Bean Lentil Nachos
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
463 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Black Bean Lentil Nachos
Description
These Black Bean Lentil Nachos combine crunchy tortilla chips with a hearty topping of black beans and lentils simmered in salsa and seasoned with chili powder, cumin, and garlic powder. The inclusion of corn and jalapenos adds sweetness and heat. Cheese or a creamy nacho cheese sauce melts over the layered toppings to create a rich, gooey texture that binds the elements together. Baking briefly melds the flavors and crisps the edges of the chips slightly.
The dish is finished with fresh toppings like diced tomatoes or pico de gallo, chopped avocado or guacamole, salsa, and sour cream, providing a refreshing counterpoint to the spicy bean base. This versatility makes it suitable for both casual gatherings and satisfying dinners.
Preparing the cheese sauce from scratch involves butter, flour, milk, cream cheese, and cheddar cheese seasoned with cayenne and black pepper, offering a savory and mildly spicy component. Leftover nachos can be customized with differing proportions of beans and veggies to suit the occasion.
Ingredients
- 4-6 ounces tortilla chips approx. 1/2 bag
- ½ cup lentils (drained + rinsed from can)
- ½ cup black beans (drained + rinsed from can)
- 2-3 TBSP salsa or taco sauce or enchilada sauce
- 1 tsp chili powder
- ½ tsp cumin ground
- ¼ tsp garlic powder
- ⅛ tsp salt
- ½ cup corn
- ¼ cup jalapeno pepper sliced
- 1 ½ - 2 cups cheese or nacho cheese sauce (recipe below, shredded
TOPPINGS
- ½ cup diced tomatoes or fresh pico de gallo
- 1 cup avocado or guacamole, chopped
- salsa for topping
- sour cream for topping
NACHO CHEESE SAUCE
- 1 TBSP butter
- 1 TBSP all-purpose flour
- ¾ cup milk
- 1 ounce cream cheese
- 4-5 ounces cheddar cheese grated off the block, freshly grated, medium
- ¼-½ tsp ground cayenne pepper to taste
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350℉.
- Line a rimmed baking sheet with a silicone baking mat, parchment paper, or foil. Spread chips in an even layer and set aside.
- Drain and rinse lentils and black beans then add to a small pan and add your favorite salsa, hot sauce, or enchilada sauce. (I like the saucy flavor it adds) Season chili powder, cumin, garlic powder and salt. Heat on medium-low until beans are warmed through and spices are fragrant. Cover and keep warm on lowest setting.
- Prep corn via desired method. I like to add either frozen or canned corn to my lentil mixture to warm through, or simply steam some in the microwave.
- Chop and prep remaining toppings. Let the measurements above be a basic guide, as you can add as many veggies and toppings as you'd like!
- If using grated cheese, sprinkle half the cheese onto the chips, then add your lentil mixture, corn, and jalapenos. Top with the remaining grated cheese then bake for 10 minutes to melt the cheese.
- If using nacho cheese sauce, add warm lentil mixture, corn, and jalapenos straight to the chips and top with cheese sauce and choice of toppings.
- NACHO CHEESE SAUCE
- Freshly grate 4-5 ounces of cheddar cheese. (avoid using bagged shredded cheese when making a cheese sauce) Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute to cook off the flour taste.
- Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next add grated cheese in 2-3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn't overheat and get gritty. If you work quickly the milk should be hot enough to melt the cheese. Season with cayenne pepper and salt. Adjust spices to taste and you're good to go!
Notes
- Adjust the amount of chips and toppings based on your serving needs, making the recipe scalable for parties or smaller meals.
- Feel free to customize with additional vegetables or toppings according to personal preference.
- The nutrition information varies with toppings; adjust ingredients to fit dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 33mg | 11% |
| Sodium | 498mg | 21% |
| Potassium | 720mg | 15% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
| Vitamin A | 686IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 283mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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