Loaded Lentil Cheesy Nachos with Corn Salsa & Quick–Pickled Onion

Updated at: Thu, 17 Aug 2023 13:37:37 GMT

Step 1

Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Slice the red onion in half. Thinly slice 1/2 of the onion, then finely chop the remaining onion. Finely chop the garlic (or use a garlic press). Drain and rinse the lentils. Grate the carrot (unpeeled). In a small bowl, combine the vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.

Step 2

Finely chop the tomato and coriander (reserve some for garnish!). Drain the sweetcorn (see ingredients list). In a medium bowl, combine the tomato, coriander, sweetcorn and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper. Set aside.

Step 3

Place the tortilla wedges on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.

Step 4

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chopped onion and carrot, stirring until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic, baby spinach leaves and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until the spinach has wilted, 1-2 minutes.

Step 5

Stir the tomato paste, butter, water (for the sauce) through the lentil mixture, then season with salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Sprinkle the shredded Cheddar cheese over the lentil mixture, cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes. TIP: Add a splash of water if the mixture seems dry.

Step 6

Drain the pickled onion. Divide the tortilla chips between plates and serve with the cheesy lentil mixture. Top with the yoghurt, salsa, pickled onion and the reserved coriander.

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