Protein-Packed Loaded Vegetarian Nachos Recipe
Delicious vegetarian nachos recipe packed with protein from mushrooms, lentils, and topped with fresh pico de gallo.
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Cooking tools:
- Air fryer
- Oven
- Stove
- Baking sheet
- Parchment paper
- Pot
- Skillet
- Wooden spoon
- Spatula
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 cup red lentils (rinsed)
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 8 ounces mushrooms (finely chopped)
- 1/2 cup canned pinto beans (drained and rinsed)
- 1/2 cup soy chorizo
- 1 cup taco seasoning
- 1 chipotle pepper in adobo (finely chopped, plus 1 teaspoon sauce)
- 1/2 cup pico de gallo (homemade or store-bought)
- 6 ounces corn tortilla chips (about 6 cups)
- 1 1/2 cups shredded pepper jack–colby cheese blend
- 1/2 cup pico de gallo (some for garnish)
- 1 ripe avocado (diced)
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