This Cheesy Lentil-and-Black-Bean Nachos recipe is a hearty and flavorful recipe, which is made with brown lentils and portobello mushrooms. It’s a great choice for a vegetarian game day, ready in about 55 minutes.
Cheesy Lentil-and-Black-Bean Nachos Ingredients
- 8 ounces portobello-mushroom caps, chopped (3 cups)
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped (1 ½ cups) and divided
- 3 cloves garlic, minced (1 tablespoon)
- 1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving
- 3 tablespoons chili powder
- Kosher salt (we use Diamond Crystal) and freshly ground pepper
- 1 cup brown lentils, rinsed
- 1 can (15 ounces) crushed fire-roasted tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 bag (1 pound) tortilla chips
- 8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups)
- Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving
How To Make Cheesy Lentil-and-Black-Bean Nachos
- Cook the mushrooms and aromatics: Preheat your oven to 375°F. In a medium saucepan, cook the chopped mushrooms over medium-high heat for 4 to 5 minutes, until their liquid evaporates and they begin to brown. Add the olive oil, 1 cup of the chopped onion, the garlic, and the chopped serrano chile. Cook for another 5 to 6 minutes until softened.
- Make the lentil mixture: Add the chili powder, 1 ¾ teaspoons of salt, and ¼ teaspoon of pepper to the pan and cook for about 2 minutes until fragrant. Stir in the rinsed lentils, crushed tomatoes, and 3 cups of water. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 25 to 30 minutes, until the lentils are tender.
- Finish the topping: Stir in the rinsed black beans and cook for 1 to 2 minutes until warmed through. Season the mixture with more salt and pepper to taste.
- Assemble and bake the nachos: Spread half of the tortilla chips on a rimmed baking sheet. Top with half of the lentil mixture and half of the shredded cheese. Repeat with a second layer of the remaining chips, lentil mixture, and cheese. Bake for 8 to 10 minutes, until the cheese is completely melted.
- Garnish and serve: Top the baked nachos with chopped tomatoes, fresh cilantro, the remaining ½ cup of raw red onion, and sliced serrano chile. Serve immediately with lime wedges.
Recipe Tips
- How to get the best flavor? Don’t skip the first step of browning the mushrooms in a dry pan before adding the oil. This concentrates their flavor and gives the vegetarian topping a deep, “meaty” quality.
- Can I make this ahead of time? Yes, the lentil and black bean mixture is perfect for making ahead. It can be stored in an airtight container in the refrigerator for up to three days. Simply reheat it before assembling the nachos.
- How to control the spice level? The heat comes from the serrano chile. For a milder version, you can use half a chile or substitute it with a milder pepper like a jalapeño with the seeds removed. For a spicier kick, leave some of the seeds in.
- What kind of chips are best? Use a sturdy, thick-cut tortilla chip that can hold up to all the hearty toppings without breaking or getting soggy.
What To Serve With Lentil-and-Black-Bean Nachos
These loaded nachos are a meal in themselves, but are even better with classic nacho accompaniments.
- A big bowl of guacamole
- A dollop of sour cream or plain Greek yogurt
- Your favorite salsa or pico de gallo
- Pickled jalapeños
How To Store Leftover Nachos
- Refrigerate: It’s best to store the lentil topping separately. If you have leftover assembled nachos, they can be stored in the refrigerator, but the chips will become soft. Reheat in the oven to try and re-crisp them slightly.
Lentil-and-Black-Bean Nachos Nutrition Facts
- Serving Size: 1 serving
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 55g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this vegan?
Absolutely. To make this recipe vegan, simply substitute the shredded cheddar or Monterey Jack cheese with your favorite brand of dairy-free shredded cheese.
Can I use a different kind of lentil?
Yes. Green lentils would be the best substitute as they also hold their shape well when cooked. Red lentils would also work, but they will break down more and create a softer, more puree-like topping.
Can I add meat to this?
Of course. You could brown 1 pound of ground beef or chorizo with the onions and garlic before adding the mushrooms and other ingredients for a non-vegetarian version.
Try More Recipes:
- I Tried Martha Stewart’s Baked Beans, and They Boiled Over Twice — Still Worth It
- I Tried Martha Stewart’s White Chicken Chili, and It Made the House Feel Full Again
- I Tried Martha Stewart’s Shepherd’s Pie, and It Held Me Together (Barely)
Cheesy Lentil-and-Black-Bean Nachos Recipe
Description
A hearty and satisfying vegetarian take on loaded nachos, featuring a savory, chili-spiced topping of lentils, black beans, and mushrooms.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a saucepan, brown the mushrooms in a dry pan. Add oil, 1 cup of onion, garlic, and chile and cook until soft.
- Stir in chili powder and seasonings, then add lentils, crushed tomatoes, and 3 cups of water. Simmer for 25-30 minutes until lentils are tender.
- Stir in the black beans and heat through.
- On a baking sheet, layer half the chips, half the lentil mixture, and half the cheese. Repeat the layers.
- Bake for 8-10 minutes until the cheese is melted.
- Top with fresh tomatoes, cilantro, the remaining ½ cup of raw onion, and sliced chile. Serve with lime wedges.
Notes
- The lentil mixture can be made up to three days ahead and stored in the refrigerator, making party prep easy.
- Using sturdy tortilla chips is essential to support the weight of the hearty toppings.
- The final sprinkle of fresh, raw red onion provides a sharp, crunchy contrast to the warm, savory topping.
- This is a great way to serve a crowd a satisfying and healthy vegetarian meal.
Cheesy Lentil-and-Black-Bean Nachos Recipe