Loaded lentil cheesy nachos with corn salsa & sour cream
( SERVES 4 )
Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped lentil mix, corn salsa, sour cream, pickled onion and coriander.
|12||Mini flour tortillas|
|12 g||Mexican Fiesta spice blend|
|140 g||Tomato paste|
|100 g||Shredded cheddar cheese|
|175 g||Sour cream|
|120 g||Baby spinach leaves|
|1 dash||Olive oil|
|½ cup||White vinegar|
|1 cup||Water, (for the sauce)|
|½ cup||Water, (for the pickle)|
- Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Cut the red onion in half. Thinly slice 1/2 of the onion, and finely chop the remaining onion. Finely chop the garlic (or use a garlic press). Drain and rinse the lentils. Grate the carrot (unpeeled). In a small bowl, combine the vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.
- Finely chop the tomato and coriander (reserve some for garnish!). Drain the sweetcorn (see ingredients list). In a medium bowl, combine the tomato, coriander, sweetcorn and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
- Place the tortilla wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.
- SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the finely chopped onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic, baby spinach leaves and Mexican Fiesta spice blend (1/2 sachet for 2 people / 1 sachet for 4 people) and cook, stirring, until the spinach has wilted, 1-2 minutes.
- Stir through the tomato paste, butter, water (for the sauce) and a pinch of salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Add another splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.
- Drain the pickled onion. Divide the tortilla chips between plates and serve with the cheesy lentil mixture. Top with the sour cream, corn salsa, pickled onion and the reserved coriander.