- Prep-time: / Ready In:
- Makes 1 (9×13-inch) pan, about 4 cups chips
- Serving size: ⅙ of recipe
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These vegan-loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.
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Ingredients
- 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
- 1 cup unsweetened, unflavored plant milk
- ⅓ cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- Sea salt and freshly ground black pepper, to taste
- 8 store-bought or homemade corn tortillas, each cut into 6 triangles
- 2 15-oz. cans lentils, rinsed and drained
- 2 teaspoons oil-free taco seasoning
- 1 cup pico de gallo
- 2 scallions, white and green parts, thinly sliced (about ½ cup)
- 1 tablespoon finely chopped fresh cilantro
Instructions
- To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
- Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
- Transfer the chips to a 9×13-inch baking dish.
- In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
- Garnish with scallions and cilantro. Serve immediately.
Nutritional Information:
Per serving (⅙ of recipe): 335 calories, 62.5 g carbohydrates, 20 g protein, 2.5 g total fat, 0.4 g saturated fat, 0 g cholesterol, 226 mg sodium, 17.3 g fiber, 4.5 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (13)
(5 from 6 votes)Fantastic! We used store bought multigrain chips and didn’t bake the assembled nachos. The flavour and texture combinations of the “cheese” sauce and lentils are lovely-this really satisfied my nacho cravings.
I ended up with a lot of extra cheese sauce, can you freeze it?
Hi Teresa, Yes, you can freeze the extra cheese sauce. It should work well once thawed. Thank you, Courtney Editor, Forks Over Knives
Canned lentils? Seriously?
Yes this recepie looks quite tempting hence would love to try it .just waiting for the above 2 recepies
It will be great to have the recepie of home made corn tortillas coz we don’t get in india where I live.
Hi Alka, I'm sorry for the delay. Please see our recipe for homemade oil-free corn tortillas here: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/homemade-corn-tortillas/ I've updated the recipe to include this link, as well. Thank you for the comment! Courtney Editor Forks Over Knives
So good! I substituted 2 cans lentils for 1 can lentils and 1 can black beans....yum! The cheese sauce is to die for. It's used in the Sweet Potato Lasagna recipe which i make every Thanksgiving. Always a BIG hit!
This recipe is really gross and bland. waste of ingredients
Love this recipe. So yummy and filling
We tried this tonight and it was a hit! We were short on time so skipped the step where you put the nachos in the oven with nothing on them to crisp them up. We loaded everything right on and it worked well! We’ll be adding this to our rotation of meals! Thanks!!
Recepie of home made Pico de gallo please?
Amazing! It was easy and so good. Canned lentils really speed up the meal.