3 tablespoons olive oil or ghee (clarified butter)
1 medium red bell pepper, chopped (approx. 1 cup)
1 medium yellow onion, finely chopped (approx. 2 cups)
2 14.5 oz cans black beans, drained
¼ cup lemon juice
1 bag corn tortilla chips (approx. 14-16 oz)
1 medium tomato, chopped (approx. 1 cup)
2 cups sharp cheddar cheese, shredded
1 medium serrano chili, finely chopped (remove seeds for milder spice)
sour cream or yogurt, to taste
Preheat Oven to 425°F
Heat oil in a large saucepan over medium heat. Add SugarRoti Lentil Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add bell peppers, onions, serrano and sauté until tender. Mix in black beans, slightly mashing as you stir. Remove chili pepper and curry leaves then stir in lemon juice and set aside until ready to assemble (5-10 min).
On a foil-lined 13x18 inch baking tray, arrange half of the chips in a single layer. Layer half of the bean mixture, chopped tomatoes, and cheddar cheese. Build a second layer of chips, bean mixture, tomatoes and cheddar cheese.
Bake nachos until the cheese is melted and bubbly. Garnish with sour cream or yogurt, cilantro chutney and serve (7-10 min).