I know what you might be thinking… we went from processed free foods to a recipe contest sponsored by Frito-Lay? Huh?
Before you label me a sell-out, consider this. This Recipe Redux challenge is a gluten-free recipe challenge that must feature a naturally gluten-free Frito-Lay product. As far as snacks go, Fritos, Regular Lays and Tostitos Corn Chips pass the simple ingredient test: either corn or potatoes, oil, & salt (now we just need to have them Non-GMO). Pretty good, considering all the other “healthy” snacks I’ve seen that have a ton of ingredients.
I feel for the gluten-free crowd. Sure, I’m not gluten-free myself, clearly evidenced by my love of all things pasta. But, I do understand how it feels to be on a special diet. I get dining out with friends and having a hard time deciphering what is vegetarian on the menu, not to mention pestering the waiter with a thousand questions. So, when I heard about the opportunity to create a gluten-free recipe, I was excited to flex my creative chef muscle.
And it did take a little bit of thought as I wanted my recipe to be easy, healthy, and gluten free. Of course it’s also vegetarian which makes this dish pretty perfect for whoever you decide to make it for.
To make this contest even more fun, Frito-Lay has put together this GF package for you. In it you will find:
(1) one chip and dip bowl
(1) one bag each of Lay’s Classic potato chips and Tostitos Scoops! tortilla chips
(1) one copy of Nicole Hunn’s book, Gluten-Free on a Shoestring
Now… let’s eat!
Remember Frito Pies? Well, I fondly remember the Frito pie from my Girl Scout camping days; open a bag of Fritos and pour canned chili inside. Top with cheddar cheese and you have yourself dinner. Well, kinda dinner. Hopefully the Girl Scouts are serving healthier meals these days.
This is my take on a vegetable-filled frito pie. Layers of chunky chili-vegetables and beans topped with corn bread and crushed Fritos. I used 1 package tempeh crumbles in this but feel free to substitute gluten-free meatless crumbles or omit all together. I like using my own spices to create a mix but if your short on time, use a gluten-free chili spice mix.
Vegetable Frito Pie
1 can black beans, drained
1 can pinto beans, drained
1 can diced tomatoes, drained reserving 1/4 cup juice
1 onion, diced
2 carrots, diced
3 zucchini, diced
1 package gluten-free soy meatless beef crumbles OR 1 package tempeh, steamed and crumbed
1/2 cup shredded cheddar cheeze (optional)
1 1/2 cup cornbread mix
1/3 cup unsweetened soy/almond milk
1/4 cup silken tofu
1 cup crushed Lightly Salted Fritos.
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 tsp. cayenne pepper (or more or less depending on what kind of kick you want)
Saute the onion in a large skillet until translucent. Add a healthy pinch of salt and pepper. Add the zucchini, carrot, meatless crumbles, and spices. Cook for 5 minutes until the carrots and zucchini have softened.
Preheat the oven to 400 degrees F. Add the tomatoes, reserved tomato juice and beans to the skillet. Cook another 5-8 minutes until combined and heated through. If it’s too dry, add a tiny bit of water. You don’t want it to be soupy or else it will create a soggy casserole.
Pour the vegetable mixture in the bottom of a 9X13 pan. Layer with cheddar cheese if using.
Using a food processor or hand mix, combine the silken tofu and unsweetened milk. Add the cornbread mixture and stir to combine. It’s OK if it’s a bit lumpy.
Pour the cornbread mixture over the vegetables and spread out to create a thin layer. It will puff up once cooked.
Place in the oven and back for 20 minutes. Remove from oven and spread the 1 cup crushed Fritos on top. Bake for 3 more minutes. Remove from oven, let stand for a minute or two and serve!
This is definitely a crowd-pleaser!
Check out the other Recipe Redux creations below, don’t forget to comment to enter to win!
I received free samples from Frito-Lay of the products mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with the contest. I was not compensated for my time.