These vibrant vegetarian Black Bean Lentil Nachos double as a tasty appetizer or a meal! The seasoned bean mixture is full of flavor and amazing with a mountain of your favorite nacho toppings!
Avocados were on sale for 49 cents apiece today and if that’s not cause for celebration, I don’t know what is!
Now normally National Nacho Day is celebrated on November 6th, but I’m going to go ahead and declare today Nacho Day 2.0.
In all honesty, we celebrate with nachos on a regular basis. They’re probably one of my most favorite way to use up taco night leftovers and a default dinner for those nights where I’m feeling lazy and just want to chow down on something easy that can be thrown together in minutes.
I had leftover beans from my lentil black bean burrito bowls and you can bet your booty I nachofied them.
It was SO GOOD!
Vegetarian Nacho Toppings – Choose Your Favorites!
As always, get creative with your toppings and add as much or as little as you like. Here are some ideas to get you started:
- Diced tomatoes
- Sliced avocado or guacamole
- Pico de Gallo
- Salsa or hot sauce
- Sour cream or Greek yogurt
- Diced red onion or pickled red onions
- Corn or corn salsa
- Fresh sliced jalapeño peppers
- Pickled jalapeño peppers
- Shredded lettuce
- Fresh cilantro
- Chopped green onion
Black Bean Lentil Nachos
If you’re looking for a delicious and satisfying vegetarian meal, look no further than lentil nachos! This hearty and flavorful dish is a great way to enjoy all the flavors of traditional nachos without the meat.
First things first – the chips. When it comes to these vibrant vegetarian nachos, you can use any kind of chip you like. Tortilla chips, strips, rounds, and scoops are all excellent options.
To make lentil nachos, you’ll need a few key ingredients. Here’s what you’ll need:
Lentil Nacho Ingredients
- tortilla chips
- canned lentils
- canned black beans
- salsa, taco sauce, or enchilada sauce
- chili powder
- ground cumin
- garlic powder
- salt
- diced tomatoes
- corn
- jalapeno peppers (fresh or jarred)
- shredded cheese or nacho cheese sauce (recipe below)
- chopped avocado or guacamole
- salsa and sour cream for topping
For the corn, choose whichever option works best for you! You can use canned corn, cook up a fresh cob and slice off the kernels, or steam up frozen sweet corn. This recipe is also a fantastic way to use up leftover corn or corn salsa.
For speedier nachos, use grated or shredded cheese.
For cheesier nachos, top them with the melty queso recipe. I’ve included my go-to recipe in the printable recipe card below:
Black Bean Lentil Nachos
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, taco sauce, or enchilada sauce
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ⅛ tsp salt
- ½ cup corn
- ¼ cup sliced jalapeno peppers
- 1 ½ – 2 cups shredded cheese or nacho cheese sauce (recipe below)
TOPPINGS
- ½ cup diced tomatoes or fresh pico de gallo
- 1 cup chopped avocado or guacamole
- salsa and 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 freshly grated medium cheddar cheese grated off the block
- ¼-½ tsp ground cayenne pepper to taste
- salt and 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
Nutrition
Lentil nachos are a great option for vegetarians and meat-lovers alike. They’re packed with protein and fiber from the lentils, and the flavorful spice blend adds a delicious kick to the dish.
One of the best things about lentil nachos is that they’re completely customizable. You can use any toppings you like, from diced avocado and cilantro to black olives and pickled jalapenos. You can also adjust the spice level to your liking, adding more or less chili powder and jalapenos as desired.
Another great thing about lentil nachos is that they’re easy to make ahead of time. You can prepare the lentil mixture in advance and keep it in the fridge until you’re ready to assemble the nachos. Then simply spread the mixture over the tortilla chips, top with cheese, and bake as directed.
If you’re looking for a healthy and satisfying vegetarian meal, try making lentil nachos for your next dinner or party. They’re sure to be a hit with vegetarians and meat-eaters alike!
If you get a chance to try these cheesy black bean lentil nachos, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
More Fiesta-Worthy Favorites:
- Avocado Corn Salsa
- Black Bean Salsa
- READER FAVORITE: Black Bean Taco Salad
- Chipotle Lentil Burrito Bowls
- Avocado Salsa Verde
- Quinoa Tacos via Plays Well with Butter
- NEW! Chunky Guacamole with Tomato and Cilantro
Well done!
Excellent recipe!
I don’t know what I’m more excited for….. the meatless nacho recipe or the nacho cheese recipe! Thanks!
I can’t wait for you to try it! xoxo
We love this recipe. Delicious and satisfying! Making often
So stoked to hear it Nellie! Thanks!
The lentil and black bean combo was so filling and tasty! We all loved these healthier nachos.
I’m so happy to hear it! Thanks Janice!