Vegan Chili-Frito Slab Pie

By the Gracious Vegan

I saw a recipe in The Washington Post for a meaty "Tex Mex Frito Slab Pie." It had me at Fritos... I though it could be veganized easily, and I was right. My husband and I found this fun and filling. It also freezes surprisingly well. 

Makes 8-12 servings

Preheat the oven to 400 degrees. Spray a 9" x 13" pan with cooking spray.

Pour the corn muffin batter in the bottom of the pan and use a spatula to spread it evenly into the corners. 

  • One recipe of the batter for corn muffins, found with the above Meaty Beany Chili recipe, but use only two Tablespoons of sugar instead of 1/3 cup.

Scatter the chili filling evenly across the muffin batter.

  • One recipe of vegan chili (cooled a bit). My favorite is Meaty Beany Chili by Isa Chandra Moskowitz. 

 Sprinkle vegan cheese on top of the chili, if desired

  • 1 cup grated vegan cheddar or jalapeno cheese

Sprinkle Fritos on top of the cheese.

  • Half of a 9.5-ounce bag of regular Fritos (crushed a bit, or more if you want them more crushed)

Bake on a middle rack for 22 minutes. The corn bread should be pulling away from the corners of the pan, and the Fritos should be golden brown. 

Garnish, if desired, with

  • Chopped cilantro, avocado slices, jalapeno slices, vegan Mexican crema, hot sauce

Timing: if you are making the muffin recipe and chili from scratch, this takes 75-90 minutes

Nutrition: there's a lot of unprocessed whole foods in this dish (like the beans, lentils, vegetables, and cornmeal), but also some processed foods (all-purpose flour, the Fritos)

Gluten-free if gluten-free flour used in the corn muffin layer

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