Today’s Meatless Monday recipe is a riff on Chili Fries. I call it Chili Taco Tater Bowls.
This recipe was one of those throw together recipes. I concocted it one night after we got back from our running club run. I was starving after a hard workout and wanted something hot and quick. I had some leftover beans in the refrigerator from the Bean and Rice Enchilada recipe and wanted to use them up. So, I threw together a quick chili and decided to use tater tots as the base to entice my daughter to eat the chili (all my moms out there will understand that one). It turned out great and there were even leftovers to fuel her before her swim meet the next day. Must have been a great fuel source because she PR’d ever stroke in that meet after eating this recipe for lunch!
1/2 can black beans
1/2 can pinto beans
1 can diced tomatoes
1 can diced green chiles
2 tsp cumin
1 1/2 Tbsp chili powder
extra crispy tater tots, leftover
Cholula or salsa
Rewarm leftover tater tots. (If you don’t have any this will take just a tad bit longer – Bake tater tots in oven according to package directions)
While tots are baking, put beans, tomatoes, chiles and spices in saucepan. Bring to boil, reduce heat and simmer for 10 minutes.
Assemble in bowl by placing tater tots on bottom, spoon chili over top and add your favorite toppings.
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