Recipe of the week

I love nachos, so these will be on my menu soon.

Vegetarian Chipotle Nachos

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.


  • Cooking spray $
  • 1 cup chopped green bell pepper (about 1 medium) $
  • 1 cup chopped onion (about 1 medium) $
  • 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained $
  • 1/4 cup chopped fresh cilantro
  • 8 cups baked corn tortilla chips (6 ounces) $
  • 2 cups shredded romaine lettuce $
  • 1 cup diced peeled avocado (about 1 medium) $
  • 3/4 cup vertically sliced red onion
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese $
  • 6 tablespoons fat-free sour cream $


  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.

Originally posted by Melanie Barnard, in Cooking Light

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