Fritos corn chips help form the crust of these adorable and scrumptious personal potpies. No need for the traditional meaty chili here — they're filled to the rim with beans, onions, peppers and seasonings, then topped with diced avocado, cheese and sour cream. This twist on a classic is unforgettable.
If you love Fritos like I love Fritos, then you’ll enjoy this Meatless Monday treat of mini potpies. I made the bottom layer of this dish a crispy, crunchy crust made from — you guessed it — Fritos, then added more to the top, of course.
For the filling to these “potpies,” I mixed kidney beans with cooked barley, onions, garlic, tomato sauce and seasonings. If you don’t want to use barley, try scrambled tofu or even TVP (textured vegetable protein).
Learn more about TVP, and grab a tasty recipe for meatless chipotle sloppy Joes with creamy cilantro slaw. This is a fun meal that puts a twist on a classic.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Before you go, check out our slideshow below.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!