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

  1. 1
    Heat 1/2 tablespoon of olive oil on a large nonstick skillet over medium heat.
  2. 2
    Stir in bell pepper, onion, and crumbles, cook 4 to 6 minutes, stirring often.
  3. 3
    Stir in chile, sauce, beans, and tomatoes until well distributed.
  4. 4
    Cover, reduce heat, and simmer for 4 to 6 minutes.
  5. 5
    Remove from heat, stir in cilantro.
  6. 6
    Place 113 cups of chips on each of 6 plates or a large serving platter.
  7. 7
    Top 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.
  8. 8
    Serve right away.

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