- 1 tablespoon olive oil
- 1 medium onion, diced
- Pinch sea salt
- 2 large cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 chipotle chili in adobo sauce, minced
- 15.5. ounce can red kidney beans, rinsed and drained (dark or light red)
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup frozen corn
- 6 lightly packed cups fresh baby spinach
- 10.5 ounce bag original Fritos
- 1/4 cup nutritional yeast flakes
- 1/2 cup vegan sour cream
- Optional garnishes: fresh cilantro, lime wedges, smoked paprika, and/or toasted pumpkin seeds
- Preheat oven to 350 degrees.
- Spray an 8- to 9-inch ceramic baking dish with non-stick cooking spray.
- Heat olive oil in a large cast iron skillet over medium-high.
- Add onion and sea salt and saute, stirring frequently, for about a minute.
- Add garlic and continue sauteing for 3 to 4 more minutes or until onion is soft and just starting to develop some color.
- Add cumin, oregano, chipotle chili, kidney beans, diced tomatoes, and frozen corn, and saute, stirring frequently, until corn is defrosted and the chili is heated through.
- Add spinach, 2 cups at a time, and stir into mixture until slightly wilted. Turn off heat.
- Cover bottom of baking dish with 1 cup of Fritos.
- Spoon 1 cup of chili over the top, distributing evenly. Sprinkle with 1 tablespoon of nutritional yeast. Repeat layers 3 more times. Cover the top of the “pie” with all remaining Fritos (slightly more than 1 cup), and bake, uncovered, for 20 minutes. Serve hot with dollops of sour cream and the garnish(es) of your choice.