Black Bean Lentil Nachos: A Flavor-Packed Crowd Pleaser
Loaded with bold flavors and vibrant toppings, these Black Bean Lentil Nachos are the perfect plant-based indulgence for any occasion. Quick to make, easy to customize, and oh-so-satisfying!
If you’re looking for a delicious and nutrient-dense spin on classic nachos, this Black Bean Lentil Nachos recipe has you covered. It’s hearty, customizable, and perfect for a cozy night in or sharing with friends and family during a game night. Plus, it’s a great way to sneak in some plant-based protein while keeping the flavors bold and satisfying.
At home, these nachos are always a hit. They’re quick to prepare, and the toppings can be adjusted to whatever is in the fridge. And that nacho cheese sauce? Absolute heaven. You’ll never go back to store-bought again.
Ingredients
Nachos
Tortilla Chips: 4-6 ounces (about ½ bag)
Protein Mix: ½ cup lentils (drained + rinsed), ½ cup black beans (drained + rinsed)
Sauce: 2-3 tbsp salsa, taco sauce, or enchilada sauce
Spices: 1 tsp chili powder, ½ tsp ground cumin, ¼ tsp garlic powder, ⅛ tsp salt
Veggies: ½ cup corn, ¼ cup sliced jalapeño peppers
Cheese: 1 ½ - 2 cups shredded cheese or nacho cheese sauce (recipe below)
Toppings
½ cup diced tomatoes or fresh pico de gallo
1 cup chopped avocado or guacamole
Salsa and sour cream for topping
Nacho Cheese Sauce
1 tbsp butter
1 tbsp all-purpose flour
¾ cup milk
1 oz cream cheese
4-5 oz freshly grated cheddar cheese
¼-½ tsp cayenne pepper (to taste)
Salt and pepper (to taste)
Before the oven magic: layers of tortilla chips topped with hearty lentils, black beans, sweet corn, and fresh jalapeños—ready to become your new favorite nachos!
Instructions
1. Prepare the Base
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil. Spread tortilla chips evenly on the tray and set aside.
2. Heat the Protein Mixture
In a small pan, combine lentils, black beans, and your choice of sauce. Season with chili powder, cumin, garlic powder, and salt. Warm on medium-low heat until fragrant and heated through. Add corn and stir. Cover and keep warm.
3. Assemble the Nachos
If using shredded cheese: Sprinkle half the cheese over the chips, layer with the lentil mixture, corn, and jalapeños, then add the remaining cheese. Bake for 10 minutes until melted.
If using nacho cheese sauce: Top chips with lentil mixture, corn, and jalapeños. Drizzle warm cheese sauce over everything.
4. Add Toppings
Top with tomatoes, avocado, and any additional garnishes like salsa and sour cream. Serve immediately and enjoy!
Nacho Cheese Sauce
In a small saucepan, melt butter and whisk in flour until bubbly. Cook for 1 minute.
Slowly whisk in warmed milk and simmer until thickened. Remove from heat.
Stir in cream cheese until melted. Add grated cheddar in batches, stirring until smooth. Season with cayenne, salt, and pepper to taste.
Why I Love This Recipe
These nachos are my go-to for busy weeknights or when we’re craving something fun and comforting. The black bean and lentil combo is packed with fiber and protein, making this dish as nourishing as it is delicious. And since we always have a little salsa and some veggies on hand, it’s easy to throw together in a pinch.
It’s also the perfect recipe to get everyone involved in the kitchen. I love how nachos allow each person to tailor their plate exactly how they like it—it’s always a win for dinner or a snack-worthy spread.
Let’s Get Nacho Crazy!
Whether you’re sharing with friends or indulging solo, these Black Bean Lentil Nachos are a guaranteed hit. The best part? You can experiment with toppings and make them entirely your own. Let me know your favorite combos—I’d love to hear from you!
