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How to make Easy lentil and bean nachos

Yield = 8
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 2 tablespoons vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, finely chopped
  • 400g can lentils, drained, rinsed
  • 2 x 400g cans diced tomatoes
  • 1 tablespoon Mexican chilli powder
  • 2 teaspoons ground cumin
  • 400g can red kidney beans, drained, rinsed
  • 200g packet corn chips
  • 100g fetta, crumbled
  • 1/2 cup sour cream
  • Fresh coriander leaves, to serve

Guacamole

  • 2 avocados
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 small red onion, finely chopped
  • 250g cherry tomatoes, quartered

Method

  • Step 1 Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add capsicum, lentils, tomatoes, chilli powder, cumin and beans. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until mixture has thickened. Season with salt and pepper.
  • Step 2 Preheat oven to 220C/200C fan-forced. Arrange corn chips on a large heatproof serving platter or baking tray. Spoon over lentil mixture. Place fetta and sour cream in a small bowl. Using a fork, mash until smooth. Dollop fetta mixture over lentil mixture. Bake for 10 minutes or until corn chips are crisp and fetta is light golden.
  • Step 3 Meanwhile, make Guacamole: Halve avocados. Remove stones. Using a spoon, scoop out flesh into a bowl. Add lime juice and cumin to bowl. Using a fork, roughly mash. Add red onion and tomato. Season with salt and pepper. Stir to combine.
  • Step 4 Dollop guacamole over nachos. Sprinkle with coriander leaves. Serve.