Name: Vegan Frito Pie
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: Mexican
Ingredients: 1/2 cup rice wine or distilled white vinegar; 1/2 cup water; 1/4 cup vegan sugar; 1 teaspoon kosher salt; 1 jalapeño, sliced into 1/4-inch rings; 1 small red onion, thinly sliced; One (2 7/8 ounce bag) Fritos; 1 cup leftover vegan or vegetarian chili , heated; 1/2 avocado, sliced (optional); 1 tablespoon chopped cilantro (optional); 1 or 2 sliced scallions (optional); 1 lime wedge (optional)

Vegan Frito Pie

Our meat- and dairy-free take on this smothered corn chip classic picks up some zip from a quick red onion-jalapeño pickle.

10 min total 5 min prep 5 min cook 1 1565 cal

Instructions

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1 Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil over high heat. Add jalapeño and red onion. Cook, stirring frequently, until onions have lightly softened and are translucent and jalapeños have become dirty green, about 2 minutes. Remove from heat and set aside. See note.
2 Carefully slit open the front of the Fritos bag with a knife or kitchen shears and pull sides apart. Place bag with opening facing up in a bowl. Add half of chili and stir to combine. Top with remaining chili. Garnish with pickled onions and jalapeño rings, sliced avocado, cilantro, and scallions if desired. Allow to sit until softened to desired texture and eat with lime wedge (if desired).