Name: Easy lentil and bean nachos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 36.80 gm vegetable oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 1 red capsicum, finely chopped; 400g can lentils, drained, rinsed; 2 x Mutti Polpa Finely Chopped Tomatoes 400g; 20.00 ml Mexican chilli powder; 5.00 gm ground cumin; 400g can red kidney beans, drained, rinsed; 200g packet corn chips; 100g fetta, crumbled; 117.50 gm sour cream; Fresh coriander leaves, to serve; 2 avocados; 42.00 gm lime juice; 1.25 gm ground cumin; 1/2 small red onion, finely chopped; 250g cherry tomatoes, quartered

Easy lentil and bean nachos

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

"Summer-ready vegetarian nachos, ideal for sharing at gatherings."

Ingredients:

36.80 gm vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely chopped
400g can lentils, drained, rinsed
2 x Mutti Polpa Finely Chopped Tomatoes 400g
20.00 ml Mexican chilli powder
5.00 gm ground cumin
400g can red kidney beans, drained, rinsed
200g packet corn chips
100g fetta, crumbled
117.50 gm sour cream
Fresh coriander leaves, to serve
2 avocados
42.00 gm lime juice
1.25 gm ground cumin
1/2 small red onion, finely chopped
250g cherry tomatoes, quartered

Instructions:

In a large, heavy-based frying pan over medium heat, sauté onion and garlic in oil for 5 minutes until onion softens. Add capsicum, lentils, tomatoes, chilli powder, cumin, and beans, bringing to a boil. Lower heat to medium-low and simmer for 15 minutes until thickened. Season with salt and pepper.
Preheat your oven to 220C/200C fan-forced. Lay out corn chips on a large heatproof platter or baking tray. Spoon lentil mixture over the chips. In a small bowl, mash fetta and sour cream until smooth. Drizzle the mixture over the lentils. Bake for 10 minutes until the chips are crisp and the fetta is golden.
Prepare the Guacamole: Cut avocados in half, remove pits, and scoop out the flesh into a bowl. Mix in lime juice and cumin, then gently mash with a fork. Add diced red onion and tomato, season with salt and pepper, and stir well to combine.
Smooth avocado mixture over crispy tortilla chips. Garnish generously with fresh cilantro leaves. Present and enjoy.

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