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!