Search thousands of recipes reviewed by home cooks like you.

Spicy Lentil Nachos

Spicy Lentil Nachos

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m


Meatless nachos that come together easily when money and time are tight.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 883 kcal
  • 44%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 118.5g
  • 38%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet

Add to list


  1. Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
  2. Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
  3. Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
  4. Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating






Despite his skepticism while these were cooking, my husband loved these. I thought they could use a bit more spicing up. The recipe doesn't indicate to cover the lentils while they cook, but mine dried out while still crunchy, so I had to add water. Next time I'll cover.




This recipe was very good. I was a little skeptical at first, not being too familiar with lentils and all. I did have to use about 2 cans of chicken broth for the lentils to get somewhat soft. I added a dollop of sour cream, half of a cut up avocado, and salsa to top it off. My husband, who is a die hard meat lover, even liked the nachos. Won't make it often, but every once in a while these will come as a nice change of pace.




This was OKAY... Definitely not spicy in any capacity, EVOO works fine in place of coconut oil if you're not looking to spend the extra money. I recommend adding a can of diced chilies if you want some warmth to the dish, you absolutely need to double the liquid to soften the lentils, I just eye balled it after my broth was absorbed 15 minutes into the simmer. I also recommend topping with a little dollop of sour cream.

More reviews

Similar recipes