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!

Course Appetizer

Cuisine Vegetarian

Keyword Black Bean Lentil Nachos, Cheesy Lentil Nachos

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 463kcal

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
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

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