Nachos Fries with Vegan Lentil Taco Meat
I’ve been obsessed with vegan queso lately (this one by Siete Foods specifically) and I’ve literally been meal planning for the week, thinking of ways to use it. I was craving something comforting and really wanted nachos and French fries and came up with this bowl and it’s so good.
There are several ways to serve this meal – you can serve it as a build-your-own nacho fry bar (and put all of the ingredients in separate bowls), as a family-style appetizer, or just simply as a bowl meal, as shown here. There are so many ways to serve this and I hope you have fun with it.
This lentil taco meat is a bit different than the lentil taco meat recipe I shared with my Taco Skillet the other month, because this one has chopped walnuts which give the lentils a heartiness and a solid texture, more similar to that of traditional taco meat.
And if you don’t want to use frozen French fries (or can’t find them!) just roast sweet potatoes in wedges or fry slices. If you can’t find this specific queso, any one will do – or if you’re not a vegan, use a regular queso or some melted cheese (a shredded Mexican blend will work great here.)
Add a spicy kick with some jalapeños! I’m obsessed with this meal, and I can’t wait to see how you make it with #inspiralized.
Nachos Fries with Vegan Lentil Taco Meat
Ingredients
- 1 20oz bag frozen sweet potato fries (I used Alexia brand)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1/3 cup chopped red onions
- 1 tablespoon tomato paste
- 1 heaping cup cooked lentils
- 1/4 cup walnuts finely chopped (you can pulse in a food processor if it's easier for you)
- 1 tablespoon taco seasoning
- 8-10 oz of vegan queso I used Siete Foods brand
- 1 cup corn frozen or from a can
- 1 15oz can black beans, drained and rinsed
- to garnish: shredded romaine
Instructions
- Cook the frozen sweet potato fries per the package instructions.
- Meanwhile, prepare the taco meat. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook for 3-5 minutes or until translucent. Add the tomato paste and stir until vegetables are coated. Add the lentils, walnuts, and taco seasoning and stir to combine. Cook for 3-5 minutes to let the flavors combine. Once finished, transfer to a food processor and chop to make a more ground meat like texture. Set aside.
- While taco meat is cooking, pour the queso into a small pot over low heat and warm. Turn off heat once warmed.
- Once taco meat is done, set the taco meat aside in a bowl and immediately add the corn and beans to the skillet. Cook until warmed through, about 3 minutes.
- Build your bowls. Divide the fries onto 4 plates, top with lentil taco meat, black beans, corn, queso, and shredded romaine. Serve.
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