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Stuffed, baked tortilla chips – vegetarian nachos

updated

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Ingredients for 3 servings:

  • 1 bag of tortilla chips
  • 250 g cheese, grated
  • 450 g tomatoes, pureed
  • 150 g lentils, red, pickled or dried
  • 290 g chickpeas, pickled or dried
  • 200 g corn
  • 20 g taco seasoning
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with lentils and chickpeas

Preheat the oven to 200°C (400°F). Combine the lentils, chickpeas, and corn in a bowl. Then add the crushed tomatoes. Season with taco seasoning and salt and pepper, if desired. Arrange the chips on a baking sheet and spread the filling on top. Sprinkle generously with cheese and place the sheet in the middle rack of the oven. After about 10 minutes, when the cheese is golden brown, the meal is ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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