Loaded Lentil Nachos

Sending
(48)

These vegan loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.

Looking for more great plant-based recipes for entertaining? Check out our recipe roundups.

Ingredients

  • 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
  • 1 cup unsweetened, unflavored plant milk
  • ⅓ cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • Sea salt and freshly ground black pepper, to taste
  • 8 corn tortillas, each cut into 6 triangles
  • 2 15-oz. cans lentils, rinsed and drained
  • 2 teaspoons oil-free taco seasoning
  • 1 cup pico de gallo
  • 2 scallions, white and green parts, thinly sliced (about ½ cup)
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
  2. Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  4. Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
  5. Transfer the chips to a 9×13-inch baking dish.
  6. In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
  7. Garnish with scallions and cilantro. Serve immediately.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
description
Free Download

Fresh Ideas for the 4th of July e-Cookbook

Celebrate Independence Day with fresh and fabulous recipes featuring summer’s best ingredients.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.