BRITTANY'S SOUTHWESTERN CHILI TOSTADAS
Chili (recipe below)
Flour or corn tortillas
Cheese, hot sauce, sour cream and/or other condiments.
Set oven to broil.
Spray pan and tortillas with cooking spray, sprinkle with salt. Broil for two minutes on each side.
Place tortilla on plate, top with chili.
Fry egg - sunny-side up or other method.
Place egg on top of chili.
Top with condiments of choice.
Alternative: Scramble eggs, top with chili inside heated-through tortilla to make a breakfast burrito.
BRITTANY'S SOUTHWESTERN VEGGIE CHILI
1 cup chopped onions
2 garlic cloves -- minced or pressed
1/2 cup water
1 Tbsp ground cumin
1 Tbsp ground coriander
1 medium jar medium Pace Picante Sauce
2 peppers (I usually get one red bell pepper and one jalapeno) -- chopped
2 15 oz. cans black beans -- drained and rinsed
1 can kidney beans -- drained and rinsed
1 can cannellini beans -- drained and rinsed
6 cups canned crushed tomatoes -- with juice (two 28-ounce cans)
2 cups fresh or frozen corn kernels (11-ounce package)
1 pkg Morningstar Farms/Boca fake beef crumbles
salt to taste
Cholula or other hot pepper sauce to -- to taste
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes.
Add the cumin and coriander and stir on high heat for a minute.
Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally.
Meanwhile, in separate skillet, heat meat crumbles according to directions.
Add the crumbles, black beans and tomatoes; simmer for 10 minutes.
Add the corn and continue to cook for 10 minutes. Add salt and hot sauce to taste.
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