Vegetarian Chipotle Nachos

Susan Byrnes
These vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill tacos and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 408
Caloriesfromfat 26 %
Fat 11.8 g
Satfat 4 g
Monofat 4.2 g
Polyfat 2.5 g
Protein 23.8 g
Carbohydrate 53.7 g
Fiber 11 g
Cholesterol 16 mg
Iron 3.6 mg
Sodium 906 mg
Calcium 316 mg

Ingredients

Cooking spray
1 cup chopped green bell pepper (about 1 medium)
1 cup chopped onion (about 1 medium)
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
1 (7-ounce) can chipotle chiles in adobo sauce
1 (15-ounce) can pinto beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup chopped fresh cilantro
8 cups baked corn tortilla chips (6 ounces)
2 cups shredded romaine lettuce
1 cup diced peeled avocado (about 1 medium)
3/4 cup vertically sliced red onion
3/4 cup (3 ounces) shredded sharp cheddar cheese
6 tablespoons fat-free sour cream

Preparation

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.

Note:

Melanie Barnard,

October 2006