Lentil Nachos with Avocado Salsa – Lentils.org

Lentil Nachos with Avocado Salsa

  By lentilsorg      

September 6, 2016

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  • Prep: 10 Minutes
  • Cook: 10 Minutes

  • 10 Minutes

    10 Minutes

    20 Minutes

  • Yields: 24
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Directions

  1. Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Serve nachos with dollops of the avocado salsa and sour cream.

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

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Nutrition Facts

Serving Size1/3 cup (75 mL)
Calories250
Sodium440 mg
Potassium77 mg
Protein6 g
Cholesterol5 mg
Sugar1 g
Total Fat13 g
Saturated Fat3.5 g
Total Carbohydrates26 g
Dietary Fiber3 g