an easy vegetarian meal that is a real crowd pleaser, I tend to make this at the end of the week when groceries are running low as I almost always have lentils and black beans in the cupboard and left over bell peppers in the refrigerator. I serve it witht an “everything salad” which as it sounds is a salad made with the left over vegetables from the week.

Ingredients
1 Tbsp Avocado oil (or oil of choice)
1 Onion diced
1 Bell Pepper diced
1 -2 tbsp crushed garlic
1-2 tbsp red chili flakes
1 Tbsp cumin
1 Tbsp smoked paprika
1 Tbsp oregano
1 (398 ml) can of lentils drained and rinsed
1 (398 ml) can of black beans (or Kidney) drained and rinsed
1 (389 ml) can of diced tomatoes with juices
2 tbsp tomato paste
salt pepper
1/4 cup or to taste Jalapenos
400g grated strong/mature cheddar cheese
Bag of Tortilla chips

Spring onion to garnish and high protein plain greek yogurt or sour cream and avocado for additional toppings

Method
Preheat oven to 400 degrees

In a large wok/pot on the stove top:
add oil and onion to pan 4-5 mins until soft
add in red pepper and crushed garlic cook 2-3 mins until garlic is fragrant
add in all the other spices and stir to combine
Add in Tomato and juices and Tomato paste stir to combine bring to a boil and then reduce heat and simmer for 8-10 mins until slightly thickened.

Line a tray with wax paper
Spread tortilla chips across the tray
Layer with the lentil mixture
Grated cheese and jalpenos

Bake in preheated oven until cheese is melted and tortillas are crips (10-15 mins)
Top with green onion and serve with high protein plain greek yogurt or sour cream and avocado and your favourite hot sauce. Pair with a salad using up any veg available.