Name: Vegan Frito Pie
Cook time: 30 min
Total time: 30 min
Ingredients: 4 cups Frito Corn Chips; 2 cans (15oz) Hormel Vegetarian Chili with beans ((or leftover homemade chili)); 2 sweet potatoes; 1/4 cup Franks Red Hot Sauce; 1/4 cup nutritional yeast; 1/2 tsp onion powder; 1 cup almond milk; 1 lemon; dash salt; cilantro (optional garnish); green onion (optional garnish); guacamole (optional garnish)

Did you know Frito corn chips are vegan? Read the back of the bag. Three simple ingredients: Corn, Corn Oil, and Salt. What’s the best way to eat these yummy salty corn chips? Vegan Frito Pie! Frito chips covered in delicious vegan cheese sauce and chili.

Frito Pie is a classic southern dish. Some folks call it a walking taco because they dump the toppings straight into the bag of chips and eat it that way. I like to think I am little classier than that but I am not going to front I have totally done that before. Frito pie can be a great option on camping trips and at tailgates. To gussy up the presentation I serve my Vegan Frito Pie in a ten inch tart pan. Because they are not deep pie pans or tart pans are just the right size.

For this recipe you need a blender to make a sweet potato cheese sauce. Wait until you are ready to serve to top the chips with the vegan cheese sauce and chili so that the corn chips don’t get to soggy. Then you can add all kinds of different toppings. I like to add green onion, cilantro, and guacamole but your topping options are limitless. Salsa, hot sauce, diced onion, pickled jalapenos, and vegan sour cream are all great choices!

Vegan Frito Pie

Course Main Course

Cuisine vegan

Cook Time 30 minutes

Total Time 30 minutes

Servings 4

Ingredients

4 cups Frito Corn Chips
2 cans (15oz) Hormel Vegetarian Chili with beans (or leftover homemade chili)
2 sweet potatoes
1/4 cup Franks Red Hot Sauce
1/4 cup nutritional yeast
1/2 tsp onion powder
1 cup almond milk
1 lemon
dash salt
cilantro optional garnish
green onion optional garnish
guacamole optional garnish

Instructions

Peel sweet potatoes and cut in large chunks. Boil in a small pot of water for about 20 minutes or until tender.
To make the vegan cheese sauce in a blender combine cooked sweet potato with: 1/4 cup Franks Red Hot Sauce, 1/4 cup nutritional yeast, 1/2 tsp onion powder, 1 cup almond milk, the juice of one lemon, salt to taste. Blend until smooth.
In two small pots warm the sweet potato cheese sauce and warm the chili.
Layer the corn chip in a ten inch pie or tart pan. Then top with vegan chili and cheese sauce when ready to serve. Add chopped green onion, cilantro, and guacamole if desired.