"Tangy and Crispy Mexican Bhel. Takes less than 30 minutes to prep and tastes oh so good! "
Bhel With Refried Bean Sauce
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Recipe Intro From livelifefolk
A Mexican twist on the traditional Indian bhel
- 8 flour Tortillas
- 2 medium Onion finely chopped
- 1 large Green Bell Pepper finely chopped
- 2 small Tomatoes finely chopped
- 2 cups shredded Lettuce
- 1 cup shredded Cheddar cheese
- Oil for frying
For the Refried Beans Sauce
- 1 TBSP Oil
- 1/2 Tsp Ajwain seeds
- 1 Tsp Ginger
- 2 cups tomato puree
- 500 g Refried Beans
- 1/2 Tsp Chilli powder
- Salt to taste
Tortillas
- Cut flour tortillas into 1'' squares and deep fry in oil till golden brown; keep aside.
Refried Beans Sauce
- In a large pan, add oil and once its hot add ajwain seeds, let it simmer for a minute.
- Add 1 Tsp ginger paste and stir until mixed.
- Add the tomato puree and simmer on low heat for 5 mins.
- Once hot, add the refried beans and gently mix. Add chilli powder and salt to taste.
- Add a cup of water and more depending on the consistency you need to achieve.
- Bring to a boil over high heat, and then reduce heat to a low, and simmer for five minutes.
Assembling the dish
- Take fried tortillas in a serving plate and assemble them at the bottom.
- Add a thin layer of cheddar cheese on top.
- Layer a generous amount of the refried beans sauce. The heat from the bean sauce will make the cheese gooey.
- Next top it with tomatoes and continue layering with capsicum, lettuce and onions. See photo series as a guide.
- Top with another layer of tortillas chips and add cheese on top if you like
- Serve immediately