Meatless Nachos - Partnership with Hexa
- Daniel
- Nov 15, 2022
- 3 min read
Updated: May 21
Lately, I have been seeing TikTok videos about Doritos chips served with ground meat, cheese and all kinds of toppings. I thought of recreating that with a meatless version. And this idea just popped into my head. Maybe perhaps, I have been cooking legumes these days and this just came naturally.

Anyway, I am using a mixture of lentils. You can also use chickpeas or even ground meat if desired. But keep in mind that if you are using ground meat, the cooking method will be different from this.

What better way to top this yummiliciousness than to use Hexa's Jalapeño Cheese Sauce Premix Powder? The spiciness is all balanced out with some sour cream. The combination works its magic wonderfully; the lentil stew, the crispy tortilla chips, the spicy cheese sauce and the tang from the sour cream. Perfect!

Ingredients:
(Serve 8)
Mixed Lentils, 200g
Vegetable Stock Homemade, 500g
Dried Mushrooms, 10
Baking Soda, Pinch
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Carrots Obliqued, 2
Unsalted Butter, 2 TBSP
Garlic Finely Minced, 3 Cloves
Leeks Finely Sliced, 2
Taco Seasonings Homemade, 1 TBSP
Tomatoes Diced, 1 Can / 400g
Tomato Puree, 2 TBSP
Dried Oregano, Pinch
Balsamic Vinegar, 1 TBSP or Chipotle In Adobo Sauce, 1/2 + 1 TBSP Adobo Sauce
Hexa's Jalapeño Cheese Sauce Premix Powder, 40g
Corn Tortilla Chips, A Bag
Avocado Oil / Extra Virgin Olive Oil, For Drizzling
Sour Cream, For Serving
Coriander Coarsely Chopped, For Garnishing
Equipment:
Heavy Sauce Pot
Sauce Pot
Directions:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Prepare the Lentils and Mushrooms
Soak lentils in a large bowl with water about 1" above the lentils. Cover and leave overnight.
The next day, bring vegetable stock to a simmer in a sauce pot.
Blanch dried mushrooms for 2 to 3 minutes or until tender. Remove, cool slightly, discard stems, and slice thinly.
Drain and rinse the lentils. Add them to the stock with a pinch of baking soda.
Simmer for 15 to 20 minutes, or until the lentils are soft and mashable.
Drain and reserve the stock. Set lentils aside.
Simmer vegetable scraps in the reserved stock for 3 to 5 minutes. Cover, steep, strain, and discard scraps.
Make the Meatless Sauce
In a heavy sauce pot over medium heat, heat olive oil.
Add onion, season with salt and pepper, and sauté until lightly caramelized.
Add carrots and sauté until combined.
Add butter, cover, and cook 2 to 3 minutes until carrots are fork tender.
Stir in garlic, leeks, and taco seasoning until aromatic.
Deglaze with ¼ cup of reserved stock.
Stir in tomatoes, tomato purée, lentils, and the rest of the stock.
Simmer for 5 to 8 minutes until slightly reduced.
Stir in balsamic vinegar. Taste and adjust seasoning with salt and pepper.
Remove from heat and set aside.
Prepare the Jalapeño Cheese Sauce
In a sauce pot over medium heat, combine Hexa's Jalapeño Cheese Sauce Premix Powder with 80g hot water.
Stir until smooth and lump-free.
Remove from heat and set aside.
Assemble the Nachos
Spoon lentil sauce over tortilla chips.
Drizzle avocado oil on top.
Add dollops of cheese sauce and sour cream.
Scatter chopped coriander over everything.
Serve individually or on a shared baking tray.

Nourishing in every mouthful...

Hexa's Jalapeño Cheese Sauce Premix Powder...
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