- 5-6 cups gluten-free tortilla chips, such as corn and flax seed, whole grain, blue corn, etc.
- 1 can vegetarian refried beans
- 1-2 tablespoons chipotle in adobo, pureed
- 3/4-1 cup vegetable stock, divided
- 2 tablespoons canola or vegetable oil
- 1 medium zucchini, seeded and chopped into small dice
- 2 ears corn on the cob or 1 1/2 cups frozen corn kernels, defrosted
- 2 green or red jalapeños or Fresno chili peppers
- 1 small red onion, finely chopped
- 2-3 large cloves garlic, chopped
- 1 ripe beefsteak or 2 vine tomatoes, seeded and chopped
- Salt and pepper
- 1 teaspoon ground cumin
- 2 tablespoons thyme, chopped
- Juice of 1 lime
- A handful of cilantro leaves, chopped
- 1 1/2 cups shredded Monterey Jack, Chihuahua or Asedero cheese
- Pickled jalapeño peppers, diced avocado dressed in lemon juice and scallions, for garnish
Spread the tortillas on a baking sheet and warm in a low, pre-heated oven (275°F) for 10 minutes. Remove, place a rack in the center of the oven and switch the broiler on.
In a small pot, combine the beans with the chipotle in adobo and about 1/2 cup stock. Heat through over medium heat, then reduce the heat to low.
Heat the oil in a large skillet over medium-high heat. Add the zucchini and corn and lightly brown. Add the jalapeño peppers, onion, garlic, cumin and thyme, and cook to tender-crisp, 5-6 minutes. Stir in the tomatoes and season with salt and pepper; douse with lime and remove from the heat; toss in the cilantro.
Cover the chips with the refried beans and top with about two-thirds of the vegetable mix. Cover with cheese and broil until bubbly and brown. Remove from the oven and top with the remaining vegetables and pickled jalapeños, avocados and scallions.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit