Chipotle Veggie Nachos
13 ingredients
8 steps
Ingredients
- 1 large green bell peppers chopped
- 1 medium onions chopped
- 12 ounces - meatless fat-free crumbles, 1 package
- 1 each chipotle chili peppers finely chopped, in adobo sauce, canned, plus 1 tablespoon sauce
- 15 ounces pinto beans 1 can, rinsed and drained
- 14 1/2 ounces tomatoes, canned 1 can, with basil, garlic, and oregano, undrained
- 1/2 cup cilantro freshly chopped, loosely packed
- 6 ounces tortilla chips prefer home-baked
- 2 cups romaine lettuce shredded
- 1 each avocados peeled and diced
- 1 medium red onion vertically sliced
- 3/4 cup cheddar cheese sharp and shredded
- 13 cup sour cream
Directions
-
1Heat 1/2 tablespoon of olive oil on a large nonstick skillet over medium heat.
-
2Stir in bell pepper, onion, and crumbles, cook 4 to 6 minutes, stirring often.
-
3Stir in chile, sauce, beans, and tomatoes until well distributed.
-
4Cover, reduce heat, and simmer for 4 to 6 minutes.
-
5Remove from heat, stir in cilantro.
-
6Place 113 cups of chips on each of 6 plates or a large serving platter.
-
7Top each serving with 1 cup bean mixture, 13 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
-
8Serve right away.
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