frito pie

so it's not the healthiest dish in the book, but when i made soyrizo breakfast burritos i was reminded of this childhood dish. frito pie: a simple culinary concept the likes of which make every child to college student coo with delight. is it just me, or does it seem like after our early twenties this dish disappears from our conscious? maybe because it's full of processed foods, but i say that even the healthiest of adults has to indulge their inner child every once in a while. go buy a bag of fritos, and you too could be enjoying the satisfying crunch of corn chips, loaded with nice warm chili beans, and topped with cool vegan sour cream.

• 1 bag original fritos
• 1 can chili beans
• 1 soyrizo link
  
• 1 can (15 oz.) fire roasted tomatoes
• 1 can (11 oz.) southwest style corn
• 2 cloves garlic, minced
• 3/4 tablespoon onion powder
• 1/2 tablespoon cumin powder
• vegan sour cream

to make your soyrizo chili, crumble your soyrizo and place a large nonstick skilled on medium heat. drain the chili beans and add to the skillet along with the garlic, cumin, and onion powder. use a spatula to sauté for approximately 2-3 minutes. drain corn completely and slightly drain fire roasted tomatoes and pour both into skillet. (to slightly drain the tomatoes, open the can but keep the lid on. turn over in the sink one time, but don't compress the lid to force liquid out.) continue simmering chili mixture for approximately for about 5 minutes, or until liquid from the tomatoes has evaporated.

sometimes i buy tofutti vegan sour cream, but i found this recipe for tofu sour cream on vegweb.com. with a couple extra dashes of lemon juice, it really makes a nice cheap substitute for mexican dishes.

even though my pictures shows a plate, take my word for it - use a bowl. place a nice thick layer of fritos (original and bbq are vegan) on the bottom and spoon several scoops of the chili mixture on top. top with a few dollops of sour cream and chow down on some yummy nostalgia.