Vegan Frito Pie Recipe

Our meat- and dairy-free take on this smothered corn chip classic picks up some zip from a quick red onion-jalapeño pickle.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated May 01, 2024
Closeup of a vegan Frito pie, garnished with avocado and cilantro.

Serious Eats / J. Kenji López-Alt

Why It Works

  • Pickled onion and jalapeño slices add a welcome pop of acidity to the chili.
  • Optional avocado adds a rich and creamy element, standing in for the customary cheese and sour cream topping.

One of the biggest problems I've discovered since starting the Vegan Experience project is that when I give up meat and cheese, I don't simultaneously give up cocktails. How is this a problem? Well, if you follow my weekend recipes, you'd know that fatty meat and cheese are sort of staples in my regular hangover regimen (exhibits A and B). So what's a cocktail-loving vegan to do the next morning? How about go back to the roots and hit up one of the grandaddies of hangover helpers: the Frito pie.

If I may be so bold as to make some very broad generalizations here, there are two groups of Frito pie lovers in the world: Texans, and also EVERYBODY ELSE. Seriously, does anybody not love Frito pie? Fritos are already the king of packaged fried corn chip snacks with a saltier, cornier, greasier flavor than any competitor on the market. Soaked in savory, spicy chili until they're soft yet retain a shadow of their crisp crunch, they're like the lazy drunk man's version of chilaquiles (and every bit as delicious).

There are a few modifications that need to be made. The first and most obvious is the chili. Luckily, we've got an number of great vegetarian/vegan chili recipes on the site (try my show-stopping vegetarian chili or the vegan sweet potato and 2-bean chili with hominy).

The classic recipe gets topped with cheese or cheese sauce, along with a dollop of sour cream. For my version, I go the completely opposite route: rather than complementing the chili with extra fat, I add a bunch of pickled onions and jalapeños to add an acidic bite that adds complexity and balance to the dish. A sprinkle of fresh cilantro, a scattering of sliced scallions, and a squeeze of lime all add freshness.

Ok, so it's not quite the Frito pie you know, but it's—dare I say—better?*

*P.S. Ed disagrees.

January 2012

Recipe Details

Vegan Frito Pie Recipe

Prep 5 mins
Cook 5 mins
Active 10 mins
Total 10 mins
Serves 1 serving

Ingredients

  • 1/2 cup rice wine or distilled white vinegar
  • 1/2 cup water
  • 1/4 cup vegan sugar
  • 1 teaspoon kosher salt
  • 1 jalapeño, sliced into 1/4-inch rings
  • 1 small red onion, thinly sliced
  • One (2 7/8 ounce bag) Fritos
  • 1 cup leftover vegan or vegetarian chili, heated
  • 1/2 avocado, sliced (optional)
  • 1 tablespoon chopped cilantro (optional)
  • 1 or 2 sliced scallions (optional)
  • 1 lime wedge (optional)

Directions

  1. Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil over high heat. Add jalapeño and red onion. Cook, stirring frequently, until onions have lightly softened and are translucent and jalapeños have become dirty green, about 2 minutes. Remove from heat and set aside. See note.

  2. Carefully slit open the front of the Frito's bag with a knife or kitchen shears and pull sides apart. Place bag with opening facing up in a bowl. Add half of chili and stir to combine. Top with remaining chili. Garnish with pickled onions and jalapeño rings, sliced avocado, cilantro, and scallions if desired. Allow to sit until softened to desired texture and eat with lime wedge (if desired).

Notes

This recipe makes more pickled red onions than you need. Store leftover pickled red onions in a sealed container in the fridge for up to two months. You can use any vegetarian chili recipe you'd like, such as vegetarian chili, or vegan sweet potato and 2-bean chili with hominy.

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