Loaded Mexican Lentil Nachos
with Corn Salsa & 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.
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
2 clove
garlic
1
Brown Onion
1 stalk
celery
½
cucumber
1 tin
lentils
½ tin
sweetcorn
6
Mini Flour Tortillas
(Contains Gluten; )
1 bag
baby spinach leaves
½ sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
1 tsp
white wine vinegar
20 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic, onion and celery. Roughly chop cucumber(see ingredients). • Drain and rinse lentils. 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, then add cucumber and the white wine vinegar. 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 flourtortillas into wedges. 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 the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook 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 through tomato paste, the butter and water, then season. Simmer until sauce has thickened, 1-2 minutes. • Sprinkle shredded Cheddar cheese 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.
• Divide tortilla chips between plates and top with the cheesy lentil mixture. • Drizzle with sour cream and top with charred corn salsa. • Tear over parsley to serve. Enjoy!