If you’re like me, you probably cook this delicious pot of chili, and end up having oodles and oodles of leftovers. I know I’ve said this before, but one of my favorite ways to cook is by remixing leftovers and turning them into something new. So, because I had all this leftover chili, I thought one of the easiest and most delicious ways to remix it and make it un-boring (gets a little old after eating the same meal for 3 days), would be to make tacos!
The recipe I had leftover was my “Famous” Black Bean & Corn Chili…so delicious, and perfect for tacos!
Ingredients
Your leftover chili
Gluten-Free hard taco shells
Tofutti vegan sour cream
Chopped green onions
Fresh Cilantro
Instructions
These will be the easiest instructions for any recipe I’ll ever post. Heat up chili in a microwave-save bowl. Scoop into taco shells. Top with desired amount of sour cream, green onions, and cilantro. Boom, you’re done!
The cilantro really adds a freshness to the dish that make you forget that you’re eating leftovers…that is definitely an essential part to this particular leftovers remix.
My “Famous” Black Bean & Corn Chili also works well as a quick dip! Scoop some into a microwave-safe bowl, and top with shredded cheddar cheese, green onions, and a bit of paprika. Pop it in the microwave until hot and the cheese is melted. Scoop with tortilla chips…yum!!
Pink Troll Kitchen 
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