Recipe Details
Ingredients
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1teaspooncoconut oil
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1cupfinely chopped onion
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1clovegarlic, minced
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1cupdried lentils
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2 ½cupschicken broth
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1tablespoonchili powder
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2teaspoonsground cumin
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1teaspoondried oregano
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salt and ground black pepper to taste
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1cupcooked black beans
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1cupcorn kernels
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1cupsalsa
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1cupshredded Monterey Jack cheese
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1(13.5 ounce) packagetortilla chips
Cooking Directions
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Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
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Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
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Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
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Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories883 | |
% Daily Value * | |
Total Fat 34g |
43% |
Saturated Fat 9g |
47% |
Cholesterol 25mg |
8% |
Sodium 971mg |
42% |
Total Carbohydrate 119g |
43% |
Dietary Fiber 27g |
97% |
Total Sugars 7g |
|
Protein 34g |
67% |
Vitamin C 11mg |
12% |
Calcium 464mg |
36% |
Iron 9mg |
48% |
Potassium 1261mg |
27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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