RECIPES
9
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Chili Bowls
4 small tortillas
6 oz. chorizo
2 cans (10 oz.) diced tomatoes with green chilies, drained
1 can (15 oz.) black beans, rinsed and drained
½ c. corn
¼ t. ground cumin
¼ c. onion, diced
½ c. cheddar cheese, shredded
2 T. sour cream
1. Preheat the waffle bowl maker.
2. Fold the tortillas into the waffle bowl molds. Close the cover, latch and
cook for 3 minutes.
3. Carefully remove the tortilla bowls with a plastic spatula. Repeat steps
2 & 3 with remaining 2 tortillas.
4. In a medium pan on the stovetop, cook the chorizo and drain on paper
towels. Put the tomatoes, beans, corn, cumin and onion into the pan and
heat until bubbly. Add the chorizo back in and stir to mix well.
5. Spoon chili mixture into tortilla bowls and top with cheese and sour cream.
Serves 4
