Black Bean and Lentil Nachos Recipe

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Healthy Meal Prep Time-saving plans to prep and portion your weekly mealsA flavorful seasoning mix turns humble canned beans into an addictive dip for corn chips, topped with tomato and avocado.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes


  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 15 oz (425 g) can lentils, drained and rinsed
  • 15 oz (425 g) can black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro (optional)
  • 2 medium tomatoes, diced
  • 1 lime, quartered
  • 2 avocados, cubed, to serve
  • 4 oz (112 g) corn chips, to serve
How to Make It
  1. In a large bowl, whisk together olive oil, red wine vinegar, tomato paste, chili powder, salt, and pepper. Add the lentils, black beans, and cilantro, if using. Stir together until well combined.
  2. To assemble the meals, divide the bean mixture evenly among 4 containers. Add an equal amount of diced tomato and cilantro, ifusing, to each meal, and top with a lime wedge. Serve each meal with ½ avocado, cubed, and 1 oz (28 g) corn chips.

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