• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Vegetarian Chipotle Nachos

  • 6servings
  • 408calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1 cup chopped green bell pepper (about 1 medium)

  3. 1 cup chopped onion (about 1 medium)

  4. 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)

  5. 1 (7-ounce) can chipotle chiles in adobo sauce

  6. 1 (15-ounce) can pinto beans, rinsed and drained

  7. 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained

  8. 1/4 cup chopped fresh cilantro

  9. 8 cups baked corn tortilla chips (6 ounces)

  10. 2 cups shredded romaine lettuce

  11. 1 cup diced peeled avocado (about 1 medium)

  12. 3/4 cup vertically sliced red onion

  13. 3/4 cup (3 ounces) shredded sharp cheddar cheese

  14. 6 tablespoons fat-free sour cream

Instructions Jump to Ingredients ↑

  1. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback