Black Bean Lentil Nachos

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!

Cheesy Black Bean Lentil Nachos

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 Photo Collage

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:

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

  1. tortilla chips
  2. canned lentils
  3. canned black beans
  4. salsa, taco sauce, or enchilada sauce
  5. chili powder
  6. ground cumin
  7. garlic powder
  8. salt
  9. diced tomatoes
  10. corn
  11. jalapeno peppers (fresh or jarred)
  12. shredded cheese or nacho cheese sauce (recipe below)
  13. chopped avocado or guacamole
  14. 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:

Cheesy Black Bean Lentil Nachos

Black Bean Lentil Nachos

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!
5 from 7 votes
Course: Appetizer
Cuisine: Vegetarian
Keyword: Black Bean Lentil Nachos, Cheesy Lentil Nachos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons

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
  • 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

These can be served as a party-worthy game day or movie night appetizer or as a “nacho dinner” main dish. Feel free to make whatever amount you need (less or more!) and add any extras your heart desires! The glorious thing about nachos is that they’re the perfect base for all your favorite veggies and so easy to customize.
Nutrition Facts below are roughly estimated using an online recipe nutrition calculator. Adjust as needed based on toppings used and enjoy!

Nutrition

Calories: 463kcal, Carbohydrates: 49g, Protein: 21g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 33mg, Sodium: 498mg, Potassium: 720mg, Fiber: 15g, Sugar: 4g, Vitamin A: 686IU, Vitamin C: 16mg, Calcium: 283mg, Iron: 4mg

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:

  1. Avocado Corn Salsa
  2. Black Bean Salsa
  3. READER FAVORITE: Black Bean Taco Salad
  4. Chipotle Lentil Burrito Bowls
  5. Avocado Salsa Verde
  6. Quinoa Tacos via Plays Well with Butter
  7. NEW! Chunky Guacamole with Tomato and Cilantro
Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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