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.

Melanie Barnard
Recipe by Cooking Light October 2006

Gallery

Susan Byrnes

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

408 calories; calories from fat 26%; fat 11.8g; saturated fat 4g; mono fat 4.2g; poly fat 2.5g; protein 23.8g; carbohydrates 53.7g; fiber 11g; cholesterol 16mg; iron 3.6mg; sodium 906mg; calcium 316mg.