Clean Eating Frito Chili Pie

Barb, 1967:  I expertly maneuvered my 1963 Black Plymouth Valiant up to the drive-thru window. My girlfriends and I were allowed the luxury of  “driving around” for an hour or so on Sunday afternoons. We would make several trips up and down main with teenage attitude: to see and be seen. It wouldn’t take long before the gasoline that our pooled change had purchased would run low and we would finalize our outting by pulling into the Tastee Freeze to order Frito Chile Pies. A little on the greasy side, the goal was to consume the pie before the oils penetrated the oblong paper serving tray and dribbled on our white peddle pushers. I can still hear the chorus of ewwww’s as I opened the packet and dowsed the top of mine with catsup.

Not a lot has changed in my life. I still drive a black car, enjoy road trips with friends, and I love Frito Chile Pie, though I have revamped the recipe in the hope that I will be driving for a long time. And these days I lay-off of the catsup. 

Clean Eating Frito Chili Pie

2 cans MuirGlen roasted tomatoes, not drained, chopped more finely if desired
1 can Bush’s reduced sodium black beans, drained and rinsed
1/2 teaspoon oregano
1/8 teaspoon celery salt
1/4 teaspoon paprika
1 1/4 teaspoon chile powder
1 teaspoon cumin
Optional veggies can be added to the chile: corn, frozen or canned; roasted red peppers
Tostito multi-grain scoops, coarsely crushed
1/2 small onion, chopped
low-fat cheddar cheese

Combine canned tomatoes and spices. Bring to boil and simmer for 5 minutes. While chile simmers, prepare serving bowls by filling with desired amount of crushed Tostitos.  Spoon chile over the chips and top with cheese and chopped onions.

Place under broiler or microwave for 1 minute at power level 3 to melt the cheese.

Serves 4