This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #SimpleSwap #CollectiveBias
One of the things that I’ve been making all the time is Nachos. Guys, I love this recipe! I was able to partner with Mazola® Corn Oil for this post, and really, what product could be better? Not only does all things corn fit so well with nachos, but a clinical study has shown that Mazola Corn Oil reduces cholesterol two times more than extra virgin olive oil. To learn more about this claim, head over to Mazola.com.
Okay, so nachos probably aren’t on your list of meals that you would call light. But I’m about to change your opinion of that! I’ve been swapping out THREE items from your traditional nachos. Not only do I think this version of nachos taste (a lot) better, but it is most definitely lighter!
SWAP 1 – Swap that ground beef or carnitas for lentils!
I’ve been making my lentils in a pressure cooker, and I’ve perfected my favorite recipe for taco lentil! Ever since a friend make lentils for me on a Taco Tuesday, I’ve been hooked on using lentils instead of ground beef in my tacos, nachos, burritos. I LOVE the flavor!
SWAP 2 – Swap your store bought tortilla chips for ones you can easily BAKE yourself!
I started making my own chips after wanting nachos, but didn’t have any tortilla chips on hand. Not only are these so easy and simple to make, but they taste so good! Because you’re baking these corn tortilla into chips, Mazola Corn Oil is the perfect choice! Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. It has a neutral taste and a smoke point higher than most cooking oils at 450°F. Which is a big deal because no-one wants burnt chips. Burnt chips and burnt marshmallows are not the same.
SWAP 3 – Swap your traditional nachos cheese sauce for a fresh Lime Crema!
Now I love a good cheese sauce, I do. But this Lima Crema is so fresh you can’t not like it! And since it uses ingredients that are personal favorites – sour cream, limes, garlic – it’s the perfect swap for nacho cheese. Plus it’s easy to make and you can store it in the refrigerator.
I love these lentil nachos! And using Mazola Corn Oil when making the homemade tortilla chips is the best! My chips taste great and I know that I’m getting quality, “good” fats with cholesterol-blocking plant sterols making Mazola Corn Oil is a heart-healthy choice. Read more about this claim at Mazola.com.
Lentil Nachos with Homemade Tortilla Chips + Lima Crema
Taco Lentils (in a pressure cooker)
- 1 cup green lentils
- 2 cups chicken / vegetable broth
- 1/2 cup salsa
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
Homemade Tortilla Chips
- Mazola Corn Oil
- soft, corn tortilla
- sea salt
- 8 oz sour cream
- 4 limes
- 1 clove minced garlic
- sea salt
TACO LENTILS (in a pressure cooker)
Combine all of the ingredients in the pressure cooker.
Set to 'manual mode' and select 16 minutes.
After timer is done, quick release.
HOMEMADE TORTILLA CHIPS
Set the oven to 400 degrees.
Oil your corn tortilla, placing the next tortilla on top of the last.
Cut your tortilla into fourths (I cut mine like a pizza with four pieces) and lay them on a baking sheet. Try not to overlap.
Cover them generously with sea salt.
Bake for 8-12 minutes.
Check after 8 minutes to see if you need to turn the baking sheet. You want the chips light brown around the edges.
Zest all four limes and juice them.
Mix into the lime zest and juice the minced garlic, salt and sour cream.
Refrigerate until you're ready to use it.
MAKING YOUR LENTIL NACHOS
I put my chips, lentils, tomatoes and cheese (sharp cheddar) on my plate and then microwave it for about a minute, just to melt the cheese.
Then I add toppings like guacamole, the Lima Crema, olives, corn, kale, cilantro.