CHEESY LENTIL-AND-BLACK-BEAN NACHOS

Cheesy Lentil-and-Black-Bean Nachos image

Provided by Riley Wofford

Time 50m

Number Of Ingredients 13

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8 ounces portobello-mushroom caps, chopped (3 cups)
1 tablespoon extra-virgin olive oil
1 red onion, chopped (1 1/2 cups) and divided
3 cloves garlic, minced (1 tablespoon)
1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving
3 tablespoons chili powder
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 cup brown lentils, rinsed
1 can (15 ounces) crushed fire-roasted tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 bag (1 pound) tortilla chips
8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups)
Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving

Steps:

Preheat oven to 375°F. In a medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they're browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes.
Add chili powder, 1 3/4 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper.
Spread half of tortilla chips in an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining 1/2 cup onion, and sliced chile; serve immediately with a squeeze of lime.