Indo-Mexican Pinto Beans with Fried Tortillas
Indo-Mexican plant based meal for lunch anyone?
This dish is oh so comforting and just. hits. the. spot!!! Best part, it's loaded with plant based protein and a ton of flavor.
We just got creative in the Crafty Counter kitchen yesterday and whipped up this delicious preparation of a classic Indian dish called ‘cholesterols-bhatura’ which is traditionally made with garbanzo beans and a fermented all purpose flour fried tortilla.
In this recipe we turned things around a bit, and used pinto beans and the Mi Tienda tortillas from @heb, and topped off with Turmeric Lentil Wundernuggets and pico de gallo.
For the fried tortilla bhatura:
- Heat oil in a ban (always pick ones with a high smoke point, such as avocado oil or sunflower oil)
- Once oil is hot, dip the flour tortilla into it and lightly dab it with a spatula
- The tortilla will poof up nice and round, at which time, flip it
For the beans:
- Soak pinto beans overnight
- Pressure cook the beans in instant pot under manual setting for 22 minutes Or you can cook them stove top, with plenty of water for about 1.5 hours until soft
- TIP: Season the beans with cumin powder, coriander powder and salt so that the inside of the beans are flavored
- In a separate deep dish, sauté onion, ginger and garlic paste until light brown
- Add 2 tsp of cumin, coriander and garam masala powder
- Add the boiled beans, and simmer for 10-15 minutes until all seasonings are blended well
- Taste, and add spices/salt as needed
- Garnish with some chopped cilantro and/or spring onions
- Warm wundernuggets in a toaster or conventional oven for 7-8 minutes
- Place on top of the beans
- Add pico de gallo
Now gobble up!