Ingredients

• 1 teaspoon coconut oil
• 1 cup finely chopped onion
• 1 clove garlic , minced
• 1 cup dried lentils
• 2.5 cups chicken broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 cup salsa
• 1 cup shredded Monterey Jack cheese
• 1 , 13.5 ounce

Instructions

1. 1 Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
2. 2 Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
3. 3 Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
4. 4 Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.

Nutrition per serving