Vegetarian Chipotle Nachos (Vegetarian/Low Fat)

This recipe is from Cooking Light magazine. You can substitute ground beef for the meatless crumbles.

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

NUTRITION PER SERVING

CALORIES 408 (26% from fat); FAT 11.8g (sat 4g,mono 4.2g,poly 2.5g); PROTEIN 23.8g; CHOLESTEROL 16mg; CALCIUM 316mg; SODIUM 906mg; FIBER 11g; IRON 3.6mg; CARBOHYDRATE 53.7g