Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
Nutrition Facts (per serving)
| 883 | Calories |
| 34g | Fat |
| 119g | Carbs |
| 34g | Protein |
