Food & Cooking Recipes Appetizers Cheesy Lentil-and-Black-Bean Nachos Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on February 1, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Lennart Weibull Prep Time: 15 mins Total Time: 50 mins Servings: 8 Despite its traditional game-day look, this glorious spread is nacho average Super Bowl snack. In a huge win for vegetarian sports fans, we swapped ground beef for portobello-mushroom caps stewed with black beans, lentils, and fire-roasted tomatoes. Ingredients 8 ounces portobello-mushroom caps, chopped (3 cups) 1 tablespoon extra-virgin olive oil 1 red onion, chopped (1 ½ cups) and divided 3 cloves garlic, minced (1 tablespoon) 1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving 3 tablespoons chili powder Kosher salt (we use Diamond Crystal) and freshly ground pepper 1 cup brown lentils, rinsed 1 can (15 ounces) crushed fire-roasted tomatoes 1 can (15 ounces) black beans, drained and rinsed 1 bag (1 pound) tortilla chips 8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups) Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving Directions Preheat oven to 375°F. In a medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they're browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes. Add chili powder, 1 3/4 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper. Spread half of tortilla chips in an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining 1/2 cup onion, and sliced chile; serve immediately with a squeeze of lime. Cook's Notes The lentil mixture can be made up to three days ahead and stored in an airtight container in the refrigerator. Use sturdy chips that can support all the toppings, such as Siete or Vista Hermosa. Originally appeared: Martha Stewart Living, January/February 2022 Rate It PRINT