Meatless Monday: Mini Fritos potpies are a vegetarian take on comfort food
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.
Personal meatless Fritos potpies recipe
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
- 3-1/2 cups Fritos chips, divided
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1/4 cup diced red bell pepper, plus extra for garnish
- 1/2 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 2 dashes hot sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 cup cooked barley
- 1 cup shredded cheddar cheese
- 1 avocado, diced, for garnish
- Nonstick cooking spray
- Sour cream, for garnish (optional)
- Heat the oven to 350 degrees F. Lightly coat the insides of 4 (8-ounce) ramekins with the nonstick cooking spray, and set aside.
- To a sealable bag, add 2 cups of Fritos, and crush them using a cooking mallet or rolling pin.
- To a bowl, add the beaten egg along with the crushed Fritos. Mix well, then evenly divide among the ramekins. Gently pat down the mixture your fingers.
- Bake for 10 – 12 minutes or until crispy. Remove, and set aside.
- To a large skillet over medium heat, add the oil. When the oil is hot, add the onion, and cook for 3 – 4 minutes or until it begins to soften. Add the garlic, and cook for 30 seconds. Add the red pepper, and cook for a minute or so.
- Add the tomato sauce to the skillet, along with the cumin, coriander, salt, black pepper, chili powder and hot sauce. Mix to combine.
- Increase the heat to medium-high, and cook, stirring occasionally, for 3 – 4 minutes.
- Add the barley and the kidney beans, stir, and cook for a few minutes until heated through.
- Evenly divide the mixture among the ramekins. Add the remaining Fritos around the edges of the ramekins. Evenly divide the cheese, and add it to the center of the mixture.
- Bake for about 5 minutes or until the cheese melts.
- Remove, and top with the diced avocado and extra red pepper.
- Top with sour cream if you’d like, and serve immediately.
Before you go, check out our slideshow below.