Rainbow Lentil Nachos for Two with Chipotle Queso (Vegan, GF)
Vegan rainbow lentil nachos with Mexican-spiced lentil "meat," heirloom tomatoes, watermelon radish, fresh guac, and a chipotle cashew queso.
Ingredients
Tortilla Chips:
- 8-10 small corn tortillas
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Oil spray optional
Chipotle Queso
- ¾ cup cashews soaked overnight if you don't have a high speed blender
- ¼ cup + 2 tablespoon water
- 2 tablespoon lemon or lime juice
- 2 cloves garlic
- ¼ teaspoon salt
- 1 tablespoon chipotle in adobo sauce or adobo "juice" from a can or jar of chipotle in adobo
- 1 tablespoon tomato paste optional, for orange color and added flavor
- 2 tablespoon nutritional yeast
Lentil Meat:
- ½ cup green or brown lentils dry
- ½ small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon oil
- 1 ½ cups vegetable broth
- ½ teaspoon cumin
- ¼ teaspoon chipotle chili powder
Toppings:
- 1 large watermelon radish
- 1 heaping cup mini heirloom tomatoes halved
- ½ cup cooked corn
- ½ cup cilantro leaves chopped
- 1 avocado
- 2 limes
- ½ teaspoon sea salt
- Pomegranate seeds for topping optional
Instructions
- Preheat oven to 350F.
- Prepare the lentil "meat." Sauté minced garlic and chopped onion in oil in a saucepan over medium high heat until fragrant. Rinse and drain dry lentils and add them to the saucepan along with the vegetable broth, cumin, and chili powder. Cover and simmer until cooked, about 30 mins. Season with salt and pepper to taste when done.
- Meanwhile, prepare the chips. Spray both sides of corn tortillas with oil. Quarter corn tortillas so they are cut into chip-size wedges. Toss them with the salt, cumin, and chili powder, and place them on a baking sheet, making sure they don't overlap. Bake for 20-25 mins, until crispy.
- Meanwhile, marinate the watermelon radish if desired. Slice the radish into very thin rounds and marinate in a shallow bowl with the juice of one lime while you prepare the other toppings.
- Blend all ingredients for chipotle queso in a high speed blender for about 1 minute, until smooth, and set aside.
- Mash the avocado and mix in the juice of ½ a lime, ½ teaspoon sea salt, and half of the chopped cilantro. Set aside.
- Assemble your nachos! Layer the chips and marinated radishes with the lentil taco meat. Top with heirloom tomatoes, prepared guacamole, and corn. Drizzle with a generous amount of nacho cheese. Sprinkle with chopped cilantro and pomegranate seeds and enjoy!
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