Vegetarian nachos

Feeds 4


1 1/2 tbsp Olive oil

1 Red onion, chopped

1 tsp Ground cumin

11/2 tsp Smoked paprika

4 Jarred sliced green jalapenos, finely chopped

400g can brown lentils, drained and rinsed

400g can Chopped tomatoes with herbs

6 Tortilla wraps

For the topping:

2 tbsp Sour cream

4 Cherry tomatoes, roughly chopped

1 Avocado, cubed

Handful coriander, roughly chopped


  1. Heat 1/2 tbsp of the olive oil in a pan

  2. Add the onion and cook for 10 mins, until softened

  3. Stir in the spices and half the chopped jalapefios, then cook for 2 mins more

  4. Add the lentils, tomatoes and 1/3 can of water

  5. Season and simmer for 20 mins, or until thickened

  6. Meanwhile, heat the oven to 190°C/fan 170°C/Gas 5

  7. Brush the tortilla wraps on both sides with the remaining oil, then cut each one into 6 triangles

  8. Spread them across 2 baking trays, season and bake for 10-15 mins, or until golden

  9. Leave to cool a little

  10. Pile the tortilla chips on a tray or platter, then pour over the lentil chilli

  11. Mix the sour cream with a little water to thin, then drizzle over

  12. Scatter over the cherry tomatoes, avocado, remaining jalapenos and coriander

VegetarianHannah Micich