Name: Vegan Nachos
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 tbsp extra virgin olive oil; 4 cloves minced garlic; 1 cup walnuts (finely chopped); 2 cups cooked black lentils (or cooked green lentils. Do not use red lentils); 1 can diced tomatoes (14 oz); 0.75 null canned chipotle pepper (minced); 2 tsp adobo sauce (from the can of chipotle peppers); 1 tsp oregano; 1 tsp cumin; 1 tsp salt; 1 bag tortilla chips (12 - 16 oz); 1 can kidney beans (15 oz, drained and rinsed; or 1.5 cups cooked kidney beans); 1.5 null ripe avocados (pitted and diced); 0.5 cup salsa (plus more to taste); 0.25 cup vegan sour cream (such as Simple Truth vegan sour cream; plus more to taste); 1 null jalapeño pepper (sliced; remove the seeds for less spice); 0.5 cup chopped cilantro; 1 null lime (halved); null null salt (to taste)

Instructions

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1

Heat the extra virgin olive oil (2 tbsp) in a skillet over medium heat. Add the minced garlic (4 cloves) and sauté for 30 seconds or until fragrant.
2

Add the walnuts (1 cup) and stir well. Cook for 3 minutes, stirring periodically, or until fragrant.
3

Add the cooked black lentils (2 cups), oz can diced tomatoes (1 14), chipotle pepper (0.75 canned), adobo sauce (2 tsp), oregano (1 tsp), cumin (1 tsp), and salt (1 tsp). Stir well and bring to a simmer. Cook for 10 minutes, or until thickened and fragrant. Season to taste with [salt] if desired.
4

Spread the - 16 oz bag of tortilla chips (1 12) in a baking dish or on a serving platter. Top the [tortilla chips] with the [lentil walnut taco meat], oz can kidney beans (1 15), avocados (1.5 ripe), salsa (0.5 cup), vegan sour cream (0.25 cup), pepper (1 jalapeño), and chopped cilantro (0.5 cup).
5

Squeeze half of the lime (1) over the [nachos] and season with [salt] to taste. Garnish the [nachos] with slices of the other half of the [lime] and serve hot.