Meatless Monday: Vegetarian Chipotle Nachos
From the meatheads yelling at the TV to the hot dogs burning on the grill, Super Bowl parties can be a smorgasbord of sausages.
But just because the guys are gonna be grilling up a storm this weekend doesn’t mean you have to forego your veggie diet at your Super Bowl party! Nope, you can still have your nachos and eat them too with this recipe from Cooking Light for a snack that everyone is sure to love, regardless of meaty preference.
With tomatoes, onion, green bell peppers, chipotle beans, avocado, and sharp cheddar cheese, these Vegetarian Chipotle Nachos will have you yelling, “Score!” no matter who you’re rooting for!
Vegetarian Chipotle Nachos
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.
2. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally.
3. 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.
4. 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.
xx, The FabFitFun Team
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