Lentil and Black Bean Nachos

 

You will love this easy take on Taco Tuesday! Serve buffet style for best results (and to keep the chips crispy)

Serving Size:   4          Prep Time:   5 minutes         Cook Time:   5 minutes 

💚VEGAN    💚GLUTEN FREE    💚OIL FREE    💚MILK FREE    

 

Ingredients

  • 2 cups lentils (cooked
  • 2 cups 
  • 1/4 tsp salt
  • 1/4 - 1/3 c nutritional yeast, to taste
  • juice of 1 lemon
  • 1/2 tsp onion powder, to taste
  • 1/2 tsp garlic powder, to taste
  • 1 serrano, minced
  • 1/2 c diced tomatoes (fresh or canned ok; drained)
  • 1/2 green bell pepper, diced
  • 2 tsp tapioca starch or extra cashews, as needed

Instructions

  1. Blend first 7 ingredients in high-powered blender
  2. If you find the mixture is too thick, add more water TB at a time until desired thickness
  3. Once sauce is well-blended/creamy, add in serrano, tomatoes and bell pepper and pulse only a few times - just enough to mix within cheese but not fully blend 
  4. Serve with your favorite veggies, chips or mix into cooked pasta. 

Tips

- If the sauce is too thin for your desired liking, slowly add in tapioca starch 1/4 tsp at a time or add extra cashews and blend PRIOR to pulsing in the veggies. Keep in mind once refrigerated the mixture will thicken slightly. 

- If you don't like any of the veggies and/or are adding to a dish such as mac and cheese, the recipe will still work if veggies are omitted. 

- I use a Vitamix blender for cheese sauces. If you do not have a high-powered blender that works with blending nuts raw, soak the cashews the night prior. 

- We like a little chunkiness/texture to our cheese sauces so if you do not, throw all veggies in at the same time as the other ingredients and blend on high. 

- Keep refrigerated and consume within 5 days. Freezes up to 1-2 months. You can warm this sauce and just add water, as needed when reheating.