4 Servings

 

Ingredients:

1 bag of low sodium tortilla chips

1 jar of organic gluten-free salsa

4 tbsp of canned corn niblets

4 tbsp canned organic black beans

4 tbsp canned lentils

1 cup red pepper, chopped small

1 onion, chopped small

1 avocado, sliced

1/4 head of lettuce sliced fine

Sour Cream (optional)

Dairy-free shredded cheese

1 chicken breast, shredded (optional)

8 cherry tomatoes, quartered

Dash of black pepper

Dash of olive oil

Optional: 1/2 tsp of dried oregano or cumin or chipotle seasoning. 

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1) Line four 8x8 square baking pans, with parchment paper.

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2) Divide tortilla chips into the four pans.

 

3) Then saute red pepper and onion in olive oil, black pepper and 1/2 tsp of  oregano (or spice of your choice). Once cooked divide amongst the nacho dishes. 

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4) Rinse canned beans, lentils and corn. Sprinkle an equal amount of black beans, lentils and corn on each of the servings of tortilla chips. 

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5) Cut the cherry tomatoes into quarters and divide onto 4 dishes.

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6) Smother nachos in salsa and dairy-free cheese. 

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7) Broil for 2 minutes. Top each nacho dish with shredded lettuce and sour cream. Slice avocado and put a quarter on each plate.

Serve warm 

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These nachos are great with Cauliflower Wings or Coconut Shrimp.