Vegetarian Chipotle Nachos

• 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

1. 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.

cooking spray, green bell pepper, onion, crumbles, chipotle chiles, pinto beans, tomatoes, fresh cilantro, tortilla chips, shredded romaine lettuce, avocado, red onion, cheddar cheese, sour cream

Taken from www.myrecipes.com/recipe/vegetarian-chipotle-nachos (may not work)