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!