This is another one of my quick and easy week night dinners, which makes me very happy. Happy because it’s super tasty, feels naughty and so comforting (although it’s super healthy).
Plus, it has lots of protein from the lentils and beans, happy days!
Once again I’m using tinned organic lentils and beans for super speed here but if you’d prefer you can use dried beans which have been soaked overnight or dried lentils, just cook for 20 minutes rather than 10.
I think the key to a good chilli isn’t just making the chilli it’s self really tasty.
It’s all the things that go with it which make the meal amazing, i.e. avocado or guacamole, hummus, flatbreads, nachos, cashew cheese, etc.
It’s all about the layering of different textures and flavours and scooping everything up together in delicious mouthfuls.
Have you ever made nachos from wraps before?
A lovely, super foodie friend introduced this idea to me a while ago, and they’re so easy to make and a real crowd pleaser.
All you need to do is slice up some wraps of choice (I enjoy using wheat, and gluten-free options, or corn wraps).
Spray with some olive oil spray and a little smoked paprika and bake the in oven for 10 minutes.
They turn out perfectly crisp and perfect for dipping as you’ve got to try it!
Enjoy, love Niki xx
Cassie
Wow, who wouldn’t want to have spicy nachos for dinner, am I right? 😉 Anyways, I love that this was made with lentils and black beans–my favorite beans EVER!
Niki
Hey Cassie!
I’m with you there…such a delicious combination.
Love, Niki ????????