Ingredients for 6 servings 1 cup lentils, rinsed (200 g) 2 cups vegetable broth (480 mL) 1 teaspoon salt ½ teaspoon pepper 2 teaspoons chili powder 2 teaspoons cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 15 oz corn, 1 can, drained and rinsed (425 g) 15 oz black beans, 1 can, drained and rinsed (425 g) 1 lb tortilla chips (455 g) 1 ½ cups shredded mexican cheese blend (150 g) 1 cup shredded lettuce (75 g) 1 cup tomato, diced (200 g) ½ cup red onion, chopped (75 g) 2 jalapeñoes, sliced ⅓ cup fresh cilantro, chopped (15 g) Preparation Preheat oven to 350˚F (175˚C). In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes. Once cooked, mix in the corn and black beans. On a baking sheet, place a layer of tortilla chips, followed by the lentil mix...
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