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 (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 $
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 OCTOBER 2006