More mexican, but it is oh so good! These nachos are made fresh, with healthy ingredients and the best part, they only take about 10 minutes to prepare!
What You’ll Need:
1 tortilla of choice (I use ezekiel)
1 tbsp coconut oil
sprinkle of sea salt (optional)
1/2 cup black lentils (I use the precooked from Trader Joes)
1/4 cup salsa
1 tbsp greek cream cheese
1 tsp almond milk
1-2 tbsp guacamole or avocado (I used reduced guilt guacamole from Trader Joes, it is an avocado and greek yogurt mix)
optional toppings: greek yogurt, reduced fat cheese, jalapeños
What to do:
Pour your lentils and salsa in a saucepan and heat over medium high heat (you will need to precook your lentils if they are not precooked like mine). Meanwhile, heat the coconut oil in a large pan over medium high heat. Cut your tortilla into 8 pieces like a pie. Lay the pieces flat into the hot oil. Check and flip frequently, but you will be cooking the tortilla for about 7-10 minutes, until the chips are crisp and browned.
Once cooked, transfer the chips to a paper towel and drain excess oil. Sprinkle with salt and lime juice if you like.
Heat the cream cheese with almond milk in a small bowl for 10-15 seconds in the microwave, just enough to soften the cream cheese. Stir together until you have a creamy sauce.
Place your chips on a plate and top with lentils, then sprinkle with cream cheese and guacamole and any other toppings your heart desires!