Fajita Style Veggie Nachos with Easy Chipotle Lentil Sauce

Nachos go healthy with lentils in the sauce!

SONY DSC

Fajita Style Nachos with Easy Lentil Sauce

Look no farther if you are looking for healthy nachos with a delicious sauce that takes 30 seconds to make. No, really – 30 seconds max.

It was torture to choose between two fabulous Tex-Mex classic party dishes for upcoming Cinco de Mayo- fajitas and nachos. So, I created the best of both worlds with this recipe: Fajita Style Vegetarian Nachos. It’s genius. Just grill or broil the veggies and then use them to top your nachos.

And a delicious sauce that takes only 30 seconds to make? Earthy lentils are a perfect match with chipotle – so warm and comforting – with a kick of heat! Just a cup of cooked lentils, a can of enchilada sauce, some raw pressed garlic and a spoonful of chipotle in adobo – all blended until smooth. Yum. It isn’t cooked – just warmed in the microwave. Then you top that with broiled veggies and then, of course cheese. Instant fiesta!

Pepper strips lightly sprayed with oil and then broiled at high heat give that charred fajita taste

Pepper strips lightly sprayed with oil and then broiled at high heat give that charred “fajita” taste – then squeeze on some lime juice and sprinkle with chile powder

FAJITA STYLE VEGETARIAN NACHOS

Prep time: 20 minutes; Serves 6 as an appetizer or 2 as a main dish

1 cup cooked lentils
1 can (15 ounces) mild red enchilada sauce
2 garlic cloves, pressed
1 tablespoon of chipotle pepper from a can of chipotle in adobo sauce (or more to your liking)
1 each red, green and yellow bell peppers, cut into julienne strips
1 bunch green onions, halved lengthwise and then cut into 2 inch pieces
A little canola oil spray
1 lime
Salt and pepper to taste
1 teaspoon chipotle chile powder
12 cups tortilla chips
4 ounces queso fresco cheese, crumbled (or other favorite cheese(s), grated)

Blend in blender until smooth the lentils, enchilada sauce, garlic and chipotle. Heat in microwave oven until hot, about 90 seconds on high.

Spread veggies on a baking sheet (preferably covered with parchment for easy cleanup) and then spray lightly with oil. Broil very close to heat for a few minutes (You want the veggies to get charred quickly and not roast so that they would turn mushy.) Remove from oven and place veggies in a bowl while still hot. Squeeze lime juice over veggies and then sprinkle with a little salt, pepper and chile powder.

Arrange chips on a serving plate. Drizzle chips with lentil sauce and then scatter with veggies. Sprinkle with cheese. Serve immediately.

— posted by Donna

Comments

  1. marlene snyder says

    We are a big Italian Catholic family who loves Mexican food. I can’t wait to try this beautiful creation. It’s about as pretty as my 5 girls.

    I would love to be on your mailing list.
    Thaanks,
    Marlene

  2. marlene snyder says

    How beautiful this looks. I can’t wait to try this. We are aa big Italian Catholic family who loves Mexican food.

    Thank you so much…I would be on your mailing list.
    Marlene

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *