Nachos w/ Banana Lentils & Black Beans
These banana nachos consist of black beans with bananas, onions, garlic, and Thai chilis; green lentils with bananas, cinnamon, and pecans; and avocado dip with Greek yogurt, limes, and pecans. I topped them all off with sharp white cheddar cheese, queso fresco, and a hefty dollop of hot sauce. Although feel free to mix and match your own ingredients and your own flavor profile for a fun dish to easily toss together! Nachos are one of my favorite things to do with leftovers. Anything can be made a new meal by tossing it on top of tortilla chips and drowning in cheese.
Equipment
- Baking Sheet
- Oven
Ingredients
Black Beans
- 6 bananas ripe
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 3 Thai chilis minced
- dash cinnamon
- dash coriander
- dash cumin
- dash salt
- dash pepper
- 2 tbsp. olive oil
- 1 ½ lbs. black beans ~3 cups
- 4 ½ c. water
Banana Lentils
- 1/4 yellow onion diced
- 2 cloves garlic minced
- 1 Thai chili minced
- 2 bananas ripe
- dash cinnamon
- dash coriander
- dash cumin
- dash salt
- dash pepper
- 1 c. green lentils
- 2 ½ c. water
- 1 c. pecans crushed
Avocado Dip
- 6 avocados
- 6 cloves garlic
- 6 limes juiced
- 1 ½ c. Greek yogurt
- 2 c. pecans
- 1/4 c. olive oil
- dash salt
- dash pepper
Nachos
- ~1/3 c. black beans
- ~1/3 c. banana lentils
- ~2 handfulls tortilla chips
- 1/3 c. cheddar cheese shredded
- 1/3 c. queso fresco crumbled
- 1/3 c. avocado dip
- dollop hot sauce
Instructions
- Slow Cooker Black Beans take 8 hours to cook. I recommend starting it the night before so that it cooks overnight or in the morning before going to work so that it's ready when you get home. It's also a good quick and easy recipe to start ahead of time and reheat later on.
- Prepare Lentils w/ Bananas, Pecans, & Thai Red Chilis. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
- I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Pecans. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread beans and lentils evenly across the tortilla chips.
- Sprinkle with cheese.
- Bake for 10-15 minutes, or until the cheese melts and the chips begin to toast.
- Once the nachos are done cooking, remove from the oven and top with avocado dip and hot sauce.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
- For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.