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Indian Style Mexican Salad

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Ingredients
  Corn tortillas 4
  Flour tortillas 3
  Pinto beans 1 Cup (16 tbs), boiled
  Salsa 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs) (use as needed)
  Lettuce 1 Cup (16 tbs), shredded
  Red onion 1⁄2 Cup (8 tbs)
  Green and red bell pepper 1⁄2 Cup (8 tbs)
  Pickled olive 1⁄2 Tablespoon
  Tomato 1⁄2 Cup (8 tbs), chopped
  Cheese 4 Tablespoon, grated
  Jalapeno 2 Medium
  Guacamole 1 Tablespoon
  Sour cream 1 Tablespoon
Directions

GETTING READY
1. Soak pinto beans in water overnight and boil in pressure cooker for 10-15 minutes.

MAKING
To make the pinto chili:
2. In a sauce pan add pinto beans with water, then salsa and place on the stove for medium heat with lid
3. Cut the raw corn and flour tortillas using a pizza cutter into triangles and separate them
4. In a deep-fry pan heat oil and fry the tortilla pieces on medium heat till golden brown in color.

FINALIZING
5. On a serving plate in a small cup add pinto beans chili.
6. Spread the lettuce and over it spread onion, bell peppers, tomato, green onion, guacamole, pickled olive, jalapeno, tomatoes and cheese.

SERVING
7. Spoon over guacamole and then sour cream, arrange the tortilla chips and a cup of pinto chili and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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