Vegetarian Chipotle Nachos

Vegetarian Chipotle Nachos
Photo by Susan Byrnes


  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • ¼ cup chopped fresh cilantro
  • Cooking spray
  • 1 cup diced peeled avocado (about 1 medium)
  • ¾ cup (3 ounces) shredded sharp cheddar cheese
  • 2 cups shredded romaine lettuce
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • + 7 more ingredients
    • 1 cup chopped green bell pepper (about 1 medium)
    • 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
    • 6 tablespoons fat-free sour cream
    • 1 cup chopped onion (about 1 medium)
    • ¾ cup vertically sliced red onion
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • 8 cups baked corn tortilla chips (6 ounces)

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, b...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network