Recipe by

Lentils.org

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Lentil Nachos with Avocado Salsa

Prep Time: 10 Minutes

Total time: 20 Minutes

Servings: 24

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

4 cups (1 L) tortilla chips

2 1/2 cups (625 mL) shredded cheddar cheese

1 cup (250 mL) cooked green lentils

1 ripe avocado

1 jalapeno pepper, minced (seeds removed)

1/4 cup (60 mL) diced fresh tomatoes

1/4 cup (60 mL) chopped cilantro

1 Tbsp (15 mL) minced red onion

1 Tbsp (15 mL) lime juice

1/4 tsp (1 mL) sugar

to taste, salt and pepper

1/2 cup (125 mL) sour cream, to serve

Directions

Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
Arrange the tortilla chips on the baking sheet. Scatter with half of the cheese. Sprinkle lentils on top, then top with remaining cheddar. Bake for about 8-10 minutes, until cheese has melted.
To make the salsa, stir together avocado, jalapeño, tomatoes, cilantro, red onion, lime juice, and sugar. Season to taste with salt and pepper and more lime juice, if you like.
Serve nachos with dollops of the avocado salsa and sour cream.

Nutritional Information

Serving Size: 1/3 cup (75 mL)
Per serving:
Calories 250
Total Fat 13 g
Saturated Fat 3.5 g
Cholesterol 5 mg
Carbohydrates 26 g
Dietary Fibre 3 g
Sugar 1 g
Protein 6 g
Sodium 440 mg
Potassium 77 mg
Folate 22 mcg

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Lentils.org

Lentil Nachos with Avocado Salsa

Prep Time: 10 Minutes

Total time: 20 Minutes

Servings: 24

Lentils.org

Ingredients

Directions

Nutritional Information

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