Summary

Ingredients

• 300 g tortilla chips
• 1 can kidney beans
• 1 can corn
• 200 ml tomatoes, happened
• 250 g lentils, red
• 500 ml vegetable stock
• 4 medium tomato (s)
• 1 medium zucchini
• 1 large red pepper (s)
• 2 large onions
• 1 bunch spring onion (s)
• 2 cloves garlic
• Jalapeños
• 1 bunch coriander, chopped, optional
• 200 g cheddar, rated
• 1 teaspoon, heaped cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika powder
• salt and pepper
• frying oil
• guacamole, sour cream, sour cream or salsa

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Instructions

1. Cook the lentils in the vegetable stock until they are really mushy and the liquid has boiled away.
2. Meanwhile, cut the zucchini and bell pepper into bite-sized pieces. Press or finely dice garlic and onions. Finely chop the coriander and cut the spring onions into rings. To dice tomatoes.
3. Heat some oil in a separate large pan or saucepan and fry the zucchini a little so that the liquid evaporates as much as possible. Then the onion cubes and the garlic are added and sautéed until they are translucent. Then first add the paprika powder, cumin, chilli powder and paprika and then the tomatoes. Briefly heat the whole thing.
4. In the next step the kidney beans and corn are added. (By the way, you can also easily mash the beans with a wooden spoon if you prefer the mixture to be even more creamy.) Now add the cooked lentil mixture and stir everything thoroughly. Season to taste with salt and pepper.
5. Spread the tortilla chips on a baking sheet or in a large baking dish and spread the vegetable mixture on top. Spread the jalapeños, the fresh tomato cubes and the spring onions on top and sprinkle with the cheddar cheese. Bake in the oven at 200 ° C top / bottom heat for approx. 12 minutes.
6. Finally (a must for me!) You can sprinkle coarsely chopped coriander on top and serve the nachos with sour cream, sour cream, guacamole or salsa.