Chipotle Veggie Nachos

Name: Chipotle Veggie Nachos
Yield: 6
Cuisine: Mexican
Ingredients: green bell peppers; onions; -; chipotle chili peppers; pinto beans; tomatoes, canned; cilantro; tortilla chips; romaine lettuce; avocados; red onion; cheddar cheese; sour cream

Submitted by happyzhangbo

Chipotle gives the spicy and smoky flavor, the meatless crumbles add the protein and the meaty texture. Fresh vegetables bring all the refreshing and yummy flavor together. You will enjoy every bite of these this delicious nachos!

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

28 min

Ingredients

LARGE GREEN BELL PEPPERS
chopped

MEDIUM ONIONS
chopped

OUNCES -
meatless fat-free crumbles, 1 package *

EACH CHIPOTLE CHILI PEPPERS
finely chopped, in adobo sauce, canned, plus 1 tablespoon sauce *

OUNCES PINTO BEANS
1 can, rinsed and drained

14 ½

OUNCES TOMATOES, CANNED
1 can, with basil, garlic, and oregano, undrained

CUP CILANTRO
freshly chopped, loosely packed

OUNCES TORTILLA CHIPS
prefer home-baked

CUPS ROMAINE LETTUCE
shredded

EACH AVOCADOS
peeled and diced

MEDIUM RED ONION
vertically sliced

CUP CHEDDAR CHEESE
sharp and shredded

⅓

CUP SOUR CREAM

Directions

Heat ½ tablespoon of olive oil on a large nonstick skillet over medium heat.

Stir in bell pepper, onion, and crumbles, cook 4 to 6 minutes, stirring often.

Stir in chile, sauce, beans, and tomatoes until well distributed.

Cover, reduce heat, and simmer for 4 to 6 minutes.

Remove from heat, stir in cilantro.

Place 1⅓ cups of chips on each of 6 plates or a large serving platter.

Top each serving with 1 cup bean mixture, ⅓ cup lettuce, about 2½ tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.

Serve right away.