Thursday, April 4, 2013

Chipotle Nachos

You know sometimes you just want a plate of yummy snack food. I love nachos with the works: sour cream, pickled jalapenos, etc. I made these from scratch using meatless crumbles. Go grab your favorite beef substitute and get to cooking. I made individual servings on saucers. But you could make a platter full and just gather around!

  • 1 cup green bell pepper, chopped
  • 1 cup chopped sweet onion 
  • 1 (12-ounce) package meatless fat-free crumbles
  • 1 chili from a (7-ounce) can chipotle chiles in adobo sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1/4 cup chopped fresh cilantro
  • corn tortilla chips
  • shredded romaine lettuce
  • 1 peeled avocado, sliced or diced
  • Diaya shredded cheddar cheese
  • Tofutti sour cream

  • 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 tortilla chips on saucers.

    Top each serving with bean mixture.

    Add shredded cheese.

    Top with shredded lettuce.

    Finally add the rest of your garnish: sour cream, jalapenos and avocados.
    Dig in!


    1. This looks like a pile of yumminess!Thanks so much for linking up to Friday Food Frenzy!

      1. Danielle,
        Thank you - it was delicious! Thanks for stopping by and for hosting Friday Food Frenzy, I find lots of yummy looking dishes there.