Cheesy Loaded Mexican Lentil Nachos
with Corn Salsa, Pickled Onion & Sour Cream
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.
Unfortunately, this week's tomato was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
2 clove
garlic
1 tin
lentils
1 stalk
celery
1
cucumber
½ tin
sweetcorn
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
½ sachet
Mexican Fiesta spice blend
1 packet
tomato paste
2 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 bag
coriander
Not included in your delivery
1
olive oil
¼ cup
white wine vinegar
20 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Halve the onion. Thinly slice one half of the onion and finely chop the remaining onion. • Finely chop garlic and celery. Drain and rinse lentils. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to the pickling liquid with just enough water to cover onion. Stir to coat and set aside.
• Roughly chop cucumber (reserve some for garnish!). Drain the sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, along with cucumber and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Gently stir to combine. Season with salt and pepper. Set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. • Toss to coat, then bake until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
• While the tortilla chips are baking, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chopped onion and celery, stirring, until softened, 3-4 minutes. • Add lentils and cook until tender, 2 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, baby spinach leaves and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until spinach has wilted, 1-2 minutes.
• Stir tomato paste, the butter and water through lentil mixture, then season. Simmer until sauce has thickened, 1-2 minutes. • Sprinkle shredded Cheddar cheese (saving some for a garnish if you prefer) over lentil mixture, cover with a lid (or foil) and reduce heat to low. Cook until the cheese has melted, 2-3 minutes.
TIP: Add a splash more water if the mixture seems dry
• Drain pickled onion. • Divide tortilla chips between plates and top with the cheesy lentil mixture. • Top with sour cream, charred corn salsa and pickled onion. Tear over coriander and sprinkle over any reserved Cheddar cheese to serve. Enjoy!