1lbvegan ground meatcrumbled tempeh, or 2 cups of cooked lentils
1medium sweet potatopeeled and shredded
2tbspchili powder
2tspground cumin
1tspsmoked paprika
1tspdried oregano
1tspsaltmore to taste
½tspcrushed red pepper flakes
115.5-ounce can vegan refried beans
115.5-ounce can kidney, black, or pinto beans
115-ounce can tomato sauce (or substitute the same amount of salsa or mix)
1large bag tortilla chips
½ - 1cupstore-bought melted vegan cheeseor see recipe below
Toppings:
Sliced black olives
Chopped scallions
Chopped fresh tomatoes
Avocado or guacamole
Vegan sour cream or plainunsweetened yogurt
Fresh limescut into wedges
Instructions
Preheat the oven to 375ºF. Heat oil in a large pan over medium heat. Add onion, pepper, and garlic, and cook for about 8 minutes, until onion and peppers are soft. Stir in spices and cook for another minute or two until fragrant. Stir in vegan crumbles or lentils and cook for about 10 minutes, until all the flavors have combined. Stir in the refried beans and tomato sauce. Cook several minutes more until everything is heated through and the flavors have come together. Add a little water to thin, if necessary.
Arrange the tortilla chips on a platter. Spoon the mixture in the pan onto the chips. Drizzle on melted cheese.
Arrange your favorite toppings over the cheese and finish with a few good squeezes of lime. Serve immediately.