Sunday, December 17, 2006

Vegetarian Chipotle Nachos

I haven't posted since Tuesday because I have been sick and unable to eat. I got a flu shot on Tuesday that made me nauseous til Friday, and I have bronchitis on top of that. Ugh. But then Friday night I got better so we went out for sushi, and tonight I was finally able to cook again, hooray!

We made Vegetarian Chipotle Nachos from the October 2006 issue of Cooking Light. They were very easy and tasty but we had a few suggestions. First, it needs more chipotle. I don't know how much more, but more. The flavor is intermittent, and we wished it was more prominent. Second, as the recipe notes, the bean mixture probably would work better as a taco filling because it's hard to keep on the chips. If I made nachos with it again I'd use the Scoops chips so it would hold everything. And last, the soy crumbles kind of got lost with everything else going on. They add a nice nutritional benefit but could probably just be replaced with some more beans or something. Anyway. All that said, we might make this again in taco form.

Vegetarian Chipotle Nachos
The spicy bean mixture also makes a good filling for tacos and burritos. Look for meatless crumbles near the tofu and other soy products in the produce section.

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

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.

Yield: 6 servings

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