Remember that amazing 5 Minute Cheez Whiz sauce I posted last week? I promised a delicious recipe coming featuring it. Here it is, the classic American Frito Pie. Easy, fast, healthy, delicious. Healthy Vegan Frito Pie.
Homemade “fritos” are much healthier and are still tasty. They are much less salty than actual Fritos and don’t really taste like fritos, but they work perfectly in this dish. I’ve been making homemade “chips” for years using pre-made tortillas and it works so well. However, feel free to use actual fritos if you like. These only take 5 minutes to whip up though.
One of my all-time favorite comfort foods is a Frito pie. However, the ones I used to get were from Sonic and full of processed garbage ingredients. I knew I had to recreate a healthy version that tasted incredible. My hubby was like “whoa!” at the first bite. He couldn’t believe how it all tasted like a frito pie. This is perfect for the kiddos too, who won’t feel like they are eating healthy.
You can add any of your favorite toppings…jalapenos, tomatoes, or my favorite..avocado.
The best part about this vegan frito pie, is that it comes together in a flash and the whole recipe, all of it, is 8 ingredients (+ salt & water). By using repeat ingredients in both the cheez sauce and the beans, it keeps the ingredient list low. Do I make it easy for you guys or what??
My 5 minute cheez whiz really takes this recipe home. It completes the dish! YUM.
I’d love to hear about it if you make this Healthy Vegan Frito Pie! Please leave feedback below after you make it, so it’s connected to the recipe. You can also tag me on Instagram with #thevegan8 so I can see your awesome creation!
Healthy Vegan "Frito" Pie
- "fritos" 3 tortillas of your choice (wheat, corn or gluten-free)
- Four 15 oz cans low-sodium red kidney beans, drained and rinsed well
- 2 tablespoons (30g) tomato paste
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 to 1 1/2 teaspoons salt (depending on the can of beans, this may need adjustment)
- 1 cup (240g) water
Optional garnish: chopped avocado, tomatoes, jalapenos, onions, etc. I only used avocado.
- First, preheat your oven to 400 degrees and line a sheet pan with parchment paper. Stack your tortillas and cut them into small rectangular frito shapes. Spread out evenly (don't overlap) on a sheet pan, sprinkle salt all over them and bake for 5-7 minutes or until very golden brown. Depending on the type of tortilla, the time may need to be adjusted. Set aside, they will crisp up as they cool.
- While the tortillas are baking, prepare the beans by draining and rinsing them well. Add all of the "bean chili" ingredients to a medium pot and stir well. Bring to a boil. Once boiling, cover and turn to medium-low and cook for about 10 minutes, until the sauce has thickened, but not completely evaporated. You still want some sauce left, so it's pourable over the chips. Taste and adjust seasoning/salt if desired. Turn the heat off.
- While the beans are cooking, prepare the 5 minute cheez whiz sauce by adding the ingredients to a blender and blend until smooth, scraping the sides as needed. Note: the result is thicker in a blender, and thinner in a food processor. I use a blender.
- To serve: Add some beans to individual serving bowls, layer on chips, then drizzle cheez whiz all over the top and mix up. Top with avocado, jalapenos, tomatoes or whatever desired. Add more seasonings, if desired.
*Vegan, oil-free, nut-free, gluten-free (depending on the tortillas you use)