Frito Spinach Chili Pie

  • 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
  1. Preheat oven to 350 degrees.
  2. Spray an 8- to 9-inch ceramic baking dish with non-stick cooking spray.
  3. Heat olive oil in a large cast iron skillet over medium-high.
  4. Add onion and sea salt and saute, stirring frequently,  for about a minute.
  5. Add garlic and continue sauteing for 3 to 4 more minutes or until onion is soft and just starting to develop some color.
  6. 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.
  7. Add spinach, 2 cups at a time, and stir into mixture until slightly wilted.   Turn off heat.
  8. Cover bottom of baking dish with 1 cup of Fritos.
  9. 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.