Cheesy Lentil and Black Bean Nachos

Ingredients

• 8 ounces portobello-mushroom caps, chopped (3 cups)
• 1 tablespoon extra-virgin olive oil
• 1 red onion, chopped (1 ½ cups) and divided
• 3 cloves garlic, minced (1 tablespoon)
• 1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving
• 3 tablespoons chili powder
• Kosher salt (we use Diamond Crystal) and freshly ground pepper
• 1 cup brown lentils, rinsed
• 1 can (15 ounces) crushed fire-roasted tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 bag (1 pound) tortilla chips
• 8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups)
• Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving

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