Vegetarian Chipotle Nachos

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:

• 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.

Author: CookingLight.com

Nutritional Facts:

• Calories - 408
• Yields 6 servings
  

Rating:

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