• 1 package (5 to 6 cups) gluten-free tortilla chips, such as corn and flax seed, whole grain, blue corn, etc.
  • 1 can vegetarian refried beans
  • 1 to 2 tablespoons chipotle in adobo, puréed
  • 3/4 to 1 cup vegetable stock, divided
  • 2 tablespoons canola or vegetable oil
  • 1 medium zucchini, seeded and chopped into small dice
  • 2 ears corn on 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 to 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 tortillas on a baking sheet and warm in a low, preheated oven (275°F) for 10 minutes. Remove, place a rack in the center of the oven and switch broiler on.
In a small pot, combine beans with chipotle in adobo and about 1/2 cup stock. Heat through over medium heat then reduce heat to low.
Heat oil in a large skillet over medium-high heat. Add zucchini and corn, and lightly brown. Add jalapeño peppers, onions, garlic, cumin and thyme, and cook to tender-crisp, 5-6 minutes. Stir in tomatoes and season with salt and pepper, douse with lime and remove from heat; toss in cilantro.
Cover the chips with refried beans and top with about 2/3 of the vegetable mix. Cover with cheese and broil until bubbly and brown. Remove from oven and top with remaining vegetables and pickled jalapeños, avocados and scallions.