Indian Style Mexican Salad

bhavnaskitchen's picture

Aug. 28, 2012


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



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


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.


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.


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
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 419Calories from Fat 95

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 529 mg22.04%

Total Carbohydrates 64 g21.3%

Dietary Fiber 9 g36%

Sugars 5 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet