Comforting Main Mexican

Mushroom and lentil nachos

Name: Mushroom and lentil nachos recipe
Yield: 4
Cuisine: /mexican
Ingredients: 30ml olive oil; 1/2 onion, finely chopped; 2 garlic cloves, roughly chopped; 1/8 tsp each ground cinnamon & freshly grated nutmeg; 300g cup mushrooms, finely chopped; 1/2 carrot, finely chopped; 35g tomato paste; 2 x 400g cans crushed tomatoes; 1 x 400g can lentils, rinsed and drained; 30.00 ml ground cumin; 20.00 ml ground coriander; 40.00 ml chilli; 200g corn chips; 500.00 ml of grated cheese (mix of mozzarella and cheddar); Sour cream, sliced avocado, sliced pickled jalapenos and coriander sprigs to serve

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by delicious. team

delicious. team

Mar 06, 2024

Quick, easy and oh-so tasty. This mushroom and lentil nachos makes a great weekend dinner the whole family will love to share. Alternatively, whip it up for your next Taco Tuesday, or whenever the appetite for a Mexican feast strikes.

1/8 cup (30ml) extra virgin olive oil
1/2 onion, finely chopped
2 garlic cloves, roughly chopped
1/8 tsp each ground cinnamon & freshly grated nutmeg
300g cup mushrooms, finely chopped
1/2 carrot, finely chopped
1/8 cup (35g) tomato paste
2 x 400g cans crushed tomatoes
1 x 400g can lentils, rinsed and drained
1 1/2 tbs ground cumin
1 tbs ground coriander
2 tbs chipotle in adobo
200g corn chips
2 cups of grated cheese (mix of mozzarella and cheddar)
Sour cream, sliced avocado, sliced pickled jalapenos and coriander sprigs to serve

Method

1.

Heat oil in a large frypan over medium-high heat. Add onion, garlic and a pinch of salt flakes and cook, stirring often, for 3 minutes. Add spices, mushrooms, carrot and a pinch of salt flakes. Cook for 5 minutes or until mushrooms begin to release juices.
2.

Stir through tomato paste, then add tomatoes and 3/4 cup (180ml) water (use water to swirl around the tomato cans, then tip that into the sauce).
3.

Simmer for 10 minutes, then add lentils and adjust seasoning.
4.

Toast 1 1/2 tbs ground cumin and 1 tbs ground coriander in a medium saucepan over medium heat until fragrant. Add ragu and 2 tbs chipotle in adobe and cook until hot.
5.

Arrange 200g corn chips over a baking tray and spoon over the ragu.
6.

Sprinkle with 2 cups of the grated cheese.
7.

Bake at 220°C/200°C fan-forced for 12 minutes or until cheese is melted. Serve with sour cream, sliced avocado, sliced pickled jalapenos and coriander sprigs.