Looking for a new recipe to spice things up in the kitchen?

Give these vegan nachos a try!

I think it’s safe to say that soy meat has officially made its way out of my fridge. It may seem weird, but after going without meat for an extended period of time, I’ve found satisfaction in eating plant-based whole foods alone.

With the spring season finally here, I’ve really been enjoying more protein in my diet. There’s no need to carb up as much as I needed to during the winter months. What I’m focusing on at this time of year is having more energy to do things. It’s super refreshing to see the days getting longer, so I’ve found it important to adjust my diet. I want to ensure that I have lots of time and energy to enjoy the days themselves.

The combination of lentils, split peas, and black beans have been doing wonders for my digestion, and for sustaining my appetite. In this recipe I boiled the lentils and split peas, but substituting a canned version is just as delicious, and it can definitely save some time. There’s just something so incredible about mixing the warm and soft texture of a taco base with the cold and crisp veggies on top. Talk about a party in your mouth!

I’ve also been craving a lot of spices on my food lately. I had no idea that making a custom taco spice mix could be so easy and rewarding. Since testing this recipe, we’ve been using this seasoning in a lot of different dishes. At first it may seem like a lot of spices to purchase at one time, but trust me, it’s a solid investment – and worth every penny. If you’re able to buy larger containers of these spices you can save yourself lots of dollars down the road! Plus, you’ll always have a use for them.

I estimate that this recipe is the most inexpensive one to date. Embrace the flexibility of the ingredients, and try some different toppings every time you make it. We’ve added this recipe to our weekly menu, and this time we are trying out some tofu sour cream on top.

I really hope that you enjoy this one!

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 4


1/2 Cup of Uncooked Green Lentils

1/2 Cup Uncooked Split Peas

1 Can of Black Beans

1 Medium White Onion

1 Red Bell Pepper

1 Cup of Frozen Corn

1 Package of Vegan Nachos

1 Roma Tomato

1 Head of Iceberg Lettuce

1 Ripe Avocado

2 Tablespoons of Chili Spice

2 Tablespoons of Garlic Spice Blend

2 Tablespoons of Oregano

2 Tablespoons of Ground Cumin

1/2 Tablespoon of Red Pepper Flakes

2 Tablespoons of Onion Powder

1 Cup of Vegetable Stock

2 Tablespoons of Olive Oil

Salt & Pepper to Taste


1. Rinse the lentils and split peas under cold water in a colander.

2. Move the lentils and split peas into a medium saucepan, and pour in 3 cups of water. Simmer for 30 minutes uncovered, or until tender. You can cook these a day or two earlier and keep in the fridge for a faster prep.

3. Chop the onion and pepper into 1/4 inch pieces. Pour the olive oil into a frying pan, and cook the veggies over medium/high heat for a few minutes. Sprinkle with the salt and pepper.

4. Add the cooked lentils and split peas to the veggie mixture, and incorporate everything together well.

5. Rinse the black beans under cold water in a colander, and add to the veggie mixture. Next, pour in the frozen corn so that it can thaw.

6. Prepare the measurements for all of the spices, and mix them together in a bowl. Spoon the spice mix into the frying pan, and make sure that everything is evenly coated.

7. Pour the vegetable stock into the pan, and turn heat up to high so that everything can summer and reduce.

8. While the mixture is is simmering, dice the tomatoes into 1/4 inch pieces, and slice the lettuce into thin shreds.

9. Pour the nachos onto a plate, and spoon a layer of the lentil and bean mixture on top of the chips.

10. Top off the dish with the lettuce, avocado, and tomatoes.

Published by Tasha Blake