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Loaded Veggie Nachos

Football season is back, and while there’s no guarantee your team will make it to the playoffs, you’re sure to be named Game Day Party MVP if you serve nachos. This version substitutes fiber- and protein-rich lentils for ground beef, but the combination of rich spices, mounds of cheese, and (of course) guacamole ensures that nacho purists will approve.

Bonus: If you’re looking to incorporate more veggies into your family’s diet (or just your own), sub these in on Taco Tuesday and extend your MVP reign to include Weeknight Dinner Champ.



Servings: 6


1 c. brown or green lentils, rinsed

2 c. vegetable broth

1 tsp. salt

½ tsp. pepper

2 tsp. chili powder

2 tsp. cumin

1 tsp. garlic powder

1 tsp. dried oregano

15 oz. can of corn, drained and rinsed

15 oz. can of black beans, drained and rinsed

1 lb. tortilla chips

1 ½ c. shredded Mexican cheese blend

1 c. shredded lettuce

1 c. tomato, diced

½ c. red onion, chopped

2 jalapeños, sliced

⅓ c. fresh cilantro, chopped

Guacamole, for serving



1. Preheat oven to 350˚F.

2. In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover, and cook for 35 minutes.

3. Once cooked, mix in the corn and black beans.

4. On a baking sheet, layer half the tortilla chips, followed by half of the lentil mixture and cheese.

5. Layer the rest of the tortilla chips, lentils, and cheese.

6. Bake for 8-10 minutes, or until the cheese has melted.

7. Top with lettuce, tomatoes, red onion, jalapeños, and cilantro. Serve with guacamole.

8. Enjoy!

Recipe provided by: Tasty

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