Mexican Bhel

This recipe in particular is my great grandma’s favorite. We usually make it in the summer-time because it gives the impression of summer when tasted. It is a fusion of an American-Mexican cuisine with a slight Indian twist.  

Recipe:

Ingredients (Serves 2 to 4):

• 2 packs of 8 or 10 Flour Tortillas

• vegetable oil (enough to deep fry tortillas)

• 2 diced Roma tomatoes

• 1 head of finely chopped iceberg lettuce

• 2 Finely diced Onions

• 1 can Pinto Beans

• 1 can Black Beans

• 1 large can of Enchilada Sauce

• 2 cups of Shredded Cheese 

• Hot Sauce

• Sour Cream

• Picante Sauce 

• ½ teaspoon of salt

• ½ teaspoon of pepper

Method:

1. Cut the tortillas into square pieces and fry them in vegetable oil.

2. Lay the fried tortillas on a tray with a paper towel to soak the excess oil and let the pieces dry completely.

3. Cook the black beans, pinto beans, and enchilada sauce on medium heat for five minutes and set aside to cool. Add salt and pepper. 

4. Evenly spread the beans on top of the tortilla chips.

5. Lastly, decorate your chips with the remaining toppings: cheese, lettuce, tomatoes and sauces. 

6. Add hot sauce, picante sauce, or sour cream on top before serving.

Preparation Time:

• 45 minutes

Serving Instructions:

• Serve immediately

Nutritional Facts:

Calories: 150-250 calories

Protein: 5-10 grams

Carbohydrates: 20-30 grams

Fat: 5-15 grams