Name: Vegan Frito Pie
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 bag (7 oz) vegan-friendly Fritos corn chips; 1 can (15 oz) vegan chili (no mushrooms or celery) or 2 cups homemade vegan chili; 1/2 cup vegan cheddar shreds; 1/2 small red onion, finely diced; 1 medium tomato, diced; 1 small jalapeño, sliced (optional); 1/2 avocado, diced; 2 tbsp fresh cilantro, chopped; Juice of 1 lime; Salt, to taste

Vegan Frito Pie

HarvestMelon9375

Frito Pie gets a sunny, vegan makeover with this simple, satisfying recipe—perfect for a warm Tennessee night. Layers of crunchy Fritos, savory vegan chili, and a zesty tomato-onion-lime salsa come together for nostalgic comfort with fresh, bright flavor. Balancing salt, fat, acid, and heat is the secret: salty chips, rich chili, tangy lime, and a hint of jalapeño make every bite pop. This version skips the mushrooms and celery but packs plenty of texture and color thanks to creamy avocado, melty vegan cheddar, and crisp corn chips. It’s a crowd-pleaser for all ages—easy enough for a quick weeknight dinner, and totally plant-based!

Ingredients

Instructions

In a medium saucepan over medium heat, pour in the vegan chili and bring to a simmer. Taste and season with salt as needed, and squeeze in half the lime juice to brighten the flavors. Simmer for 5-7 minutes, stirring occasionally.
While the chili heats, prepare your toppings: dice the onion, tomato, and avocado; slice the jalapeño if using; and chop the cilantro. Toss the diced tomato and onion with the remaining lime juice and a pinch of salt for extra pop.
To assemble, divide Fritos evenly between serving bowls. Ladle hot vegan chili over the chips.
Top generously with vegan cheddar, tomato-onion mixture, avocado, jalapeño, and cilantro.
Serve immediately while the chips are still crispy. Taste and adjust with extra lime juice or salt as desired.