Mexican Lentil Chilaquiles
A Mexican-inspired breakfast recipe featuring roasted lentils and crispy tortilla chips.
Ingredients
- ●1 cup, rinsed and drained Lentils
- ●2 tablespoons Vegetable oil
- ●1 medium, diced Onion
- ●2 cloves, minced Garlic
- ●1 cup, diced Roasted tomatoes
- ●1 cup, torn tortilla chips Chilaquiles
- ●1 teaspoon Cumin
- ●1/2 teaspoon Chili powder
- ●1/2 teaspoon Salt
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
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2. In a large saucepan, heat the oil over medium heat. Add the onion and cook for 5 minutes.
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3. Add the garlic and cook for 1 minute.
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4. Add the lentils, roasted tomatoes, cumin, chili powder, and salt. Stir to combine.
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5. Bring the mixture to a simmer and cook for 20-25 minutes, or until the lentils are tender.
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6. Meanwhile, toss the chilaquiles with a little oil and spread on a baking sheet.
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7. Roast the chilaquiles in the oven for 5-7 minutes, or until crispy.
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8. To assemble the chilaquiles, place a scoop of the lentil mixture onto a plate, then top with the crispy chilaquiles and any desired toppings.
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9. Serve warm and enjoy!
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10. Garnish with fresh cilantro, lime wedges, and sour cream, if desired.