These Vegan Nachos Are Packed with Protein | Clean Plates

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced (about 2 cups)
• 3 large cloves garlic, minced (about 1 tablespoon)
• 1/2 to 3/4 teaspoon fine sea salt, to taste, plus a pinch
• 1 jalapeño, seeded, if desired, and finely chopped
• 1 small red bell pepper, diced (about 1 1/3 cups)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon (smoked paprika
• 1 14-ounce can diced tomatoes, with juices
• 1 tablespoon tomato paste
• 1 14-ounce can lentils, drained and rinsed, or 1 1/2 cups cooked lentils
• 1 14-ounce can red kidney beans, drained and rinsed
• 1 1/2 teaspoons apple cider vinegar
• Freshly ground black pepper
• Sriracha or other hot sauce
• 2 batches
• All-Purpose Cheese Sauce
• Pickled sliced jalapeños, drained, for garnish
• Corn tortilla chips, for serving