Vegan Walking Tacos (Frito Pie)
These vegan walking tacos are quick, easy, customizable, and always a favorite! Crunchy corn chips are smothered with chili beans and loads of fresh veggies. Tasty frito pies are the perfect meal for busy weeknights, taco nights, or around the campfire!
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Bonnie - Serene Trail
Servings: 6
Calories: 455kcal
Ingredients
- 6 small bags individual Fritos chips bags 1 or 2 ounce
- 15.5 ounces black beans (439g) canned
- 15.5 ounces pinto beans (439g) canned
- 1 tablespoon taco seasoning
- 1 fresh jalapeño half diced, half sliced
- 5 lettuce leaves diced
- 2 tomatoes diced
- 1/2 white onion diced
- 2 avocados sliced
- 1 lime sliced
- 1 cup salsa (227g)
- cilantro
Instructions
- Drain half of the liquid from each can of beans. Add the beans, half of a jalapeño that has been diced, and taco seasoning to a cast-iron skillet. Put the skillet over a low fire pit flame or medium heat on the stove.
- Stir the beans occasionally as they cook for 10 minutes. While the beans are cooking, prepare all of the other toppings. Slice the limes, avocados, and jalapeños. Dice the tomatoes, lettuce, onions, and cilantro.
- After the beans have cooked for 10 minutes, mash them with a fork to your desired consistency. If the beans are too thick, you can stir in some water. Continue to cook for 5 more minutes.
- Gently crush the chips while the bags are still closed. Cut or tear one end of each bag. Layer the beans and any other desired toppings right into the chip bags. Enjoy your walking taco with a fork as you walk around!
Video
Notes
- You can cut or tear the bags on a long edge, short edge, or front-middle. I prefer the long edge to make a wider bowl, but the short edge is easier for little hands to hold. The other option is to cut the bag down the front so that it forms a plate with edges.
- This recipe is not limited to just the toppings pictured. Feel free to make this your own by throwing in any of your favorite taco toppings! Here’s a list of ideas.
Recipe Variations
- Use any type of chips such as potato chips or tortilla chips.
- Create a Frito chili pie casserole or dip by layering all of the toppings and using the corn chips as dippers.
Make-Ahead or Leftovers
- The beans can be made ahead and simply heated up before setting everything out. They can be refrigerated in a covered dish for up to 4 days.
- All of the vegetable toppings except the avocado can be prepared and saved in a covered dish in the refrigerator for 2 days.
Nutrition
Calories: 455kcal | Carbohydrates: 53.2g | Protein: 11.8g | Fat: 23.4g | Saturated Fat: 3.8g | Sodium: 543mg | Potassium: 852mg | Fiber: 14.6g | Sugar: 4.5g | Calcium: 137mg | Iron: 3mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.