But the thing is, it doesn't have to be a guilt ridden ordeal. You can make nachos that are not-so-bad for you, or even possibly GOOD for you! Given the right ingredients.
This recipe has veggies, plant based protein, and fiber! And no gluten. I added cheese on top, but if your body has a hard time with dairy products, then you can put a dairy free cheese on top, or drizzle with a yummy cilantro-lime sauce after it's done cooking. You can use tortilla chips to dip, or mix it up with celery sticks, carrot sticks, rice crackers... anything else that lets the dip shine!
- 1 tsp grapeseed or avocado oil
- 1 white or yellow onion, diced
- 3 cloves garlic, minced
- 2 peppers (green, yellow, red, orange), diced
- 1 can lentils rinsed and drained
- 1 can diced tomatoes
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/8 tsp pepper
- optional: 1-2 cup grated Monterey jack or cheddar cheese
- Something to dip: tortilla chips, bean chips, celery, carrots, rice crackers...
- Preheat oven to 400F.
- Heat a cast iron pan or other oven friendly pan on medium with 1 tsp grapeseed or avocado oil.
- Add onions, garlic, peppers and saute for 5 - 10 minutes until onion is translucent.
- Add spices, stir to coat.
- Add lentils, stir to mix and cook for about 5 minutes.
- Add can of diced tomatoes and their juices, let simmer for 10 minutes.
- Turn stovetop off, add the cheese and bake in oven for 10 minutes, until cheese is bubbly.
** if you aren't using cheese, you can skip this step. I suggest making this avocado/cilantro dressing to drizzle on top before serving: detoxinista.com/avocado-cilantro-dressing-vegan/
- Remove from oven - careful it's very hot!! Serve with your dippers of choice.