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Vegetarian Chipotle Nachos Recipe

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This recipe for Vegetarian Chipotle Nachos is from Alanna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Mins.
Personal Notes:
Personal Notes:
Amount per serving

* Calories: 408
* Calories from fat: 26%
* Fat: 11.8g
* Saturated fat: 4g
* Monounsaturated fat: 4.2g
* Polyunsaturated fat: 2.5g
* Protein: 23.8g
* Carbohydrate: 53.7g
* Fiber: 11g
* Cholesterol: 16mg
* Iron: 3.6mg
* Sodium: 906mg
* Calcium: 316mg

 

 

 

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