Recipes- Mexican (Nachos)

Mexican food is great and here in Boulder we have tons of options for eating vegetarian Mexican. However, I have found that making it is almost easier and quicker.

We either make Nachos, Burritos, or the occasional Mexican Pie.

Quick Nachos:

1 large onion (diced)
1 large greep pepper (diced)
1 large red pepper (diced)
2-3 cloves of garlic (minced)
1-2 cups of a vegetable protein (either TVP, seitan, crumbled tofu, or Grillers crumbles) (change it up and the taste will also change, so this could be 3-4 different meals)
1 large tomato (diced)
plate of tortilla chips
salsa
1 can Whole Black Beans (NO salt added)

Simply stir fry the onion and garlic for 4-5 minutes until mildly transparent. Add the vegetable protein and cook for 2-3 minutes. Preheat an oven to 350. Add the tomato, green pepper, and red pepper and cook for 3-4 minutes. Then add 1/4 cup of the salsa and cook for 5 minutes, stirring regularly. Meanwhile, drain and rinse the beans. Then cook the beans on medium for 4-5 minutes. Once oven is preheated, put tortilla chips on a cookie sheet and cook them at 350 for 5-6 minutes. When the tortilla chips are a little darker and cooked, take them out. Top with beans, then the vegetable mixture. Finish with some salsa and Tofutti Better than Sour Cream (if you like that stuff). Nachos don't NEED cheese.