Cheesy Lentil Nachos
with Corn Salsa & Sour Cream
Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped lentil mix, corn salsa, sour cream, pickled onion and coriander.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
red onion
1 stalk
celery
2 clove
garlic
1 tin
lentils
1 tin
sweetcorn
1
carrot
1
tomato
1 bag
coriander
1 bag
baby spinach leaves
1 packet
tomato paste
1 packet
Light Sour Cream
(Contains Milk;)
½ sachet
Mexican Fiesta spice blend
½ packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ cup
white wine vinegar
1 pinch
brown sugar
½ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut mini flour tortillas into wedges. Slice red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder. Finely chop celery and garlic. Drain lentils. Drain sweetcorn. Grate carrot. Finely chop coriander (reserve some for garnish!). Set aside. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Stir to coat, then set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn kernels until lightly charred, 4-5 minutes (cover with a lid if kernels are "popping" out!). • Meanwhile, finely chop tomato. Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, baby spinach, charred corn, chopped coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
• Place tortilla wedges on a lined oven tray in a single layer. • Drizzle (or spray) with olive oil, season with salt and pepper and turn to coat. • Bake until golden, 6-8 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot and chopped onion until softened, 3-4 minutes. • Add garlic, tomato paste, Mexican Fiesta spice blend (see ingredients) and cook until fragrant, 1-2 minutes.
• Stir through the water, the butter and the lentils. Simmer until sauce is thickened, 1-2 minutes. Season to taste. • Sprinkle shredded Cheddar cheese (see ingredients) on top, then cover with a lid or foil and reduce heat to low. Cook until cheese is melted, 2-3 minutes.
TIP: Add another splash of water to loosen the mixture, if needed.
• Drain pickled onion. • Divide tortilla chips between plates. • Top with cheesy lentils, light sour cream, corn salsa and pickled onion. • Serve sprinkled with reserved coriander. Enjoy!