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Categories:
corn tortillas pinto beans butter hing chili powder cumin powder water oil shredded lettuce tomatoes black olives Cheddar cheese sour cream hing green chili pepper oil chili powder lemon juice tomato puree salt turbinado sugar
Viewed: 39 - Published at: 10 years agoIngredients
- 6 corn tortillas
- 2 cups cooked pinto beans
- 2 tablespoons butter
- 14 teaspoon hing
- 1 tablespoon chili powder
- 12 teaspoon cumin powder
- 14 cup water
- oil (for deep frying)
- shredded lettuce, garnish
- thinly sliced tomatoes, wedges garnish
- sliced black olives, garnish
- grated cheddar cheese, garnish
- sour cream, garnish
- 14 teaspoon hing
- 1 teaspoon minced green chili pepper
- 1 tablespoon oil
- 1 teaspoon chili powder
- 12 teaspoon lemon juice
- 1 cup tomato puree
- 12 teaspoon salt
- 1 pinch turbinado sugar
Method
- Fry tortillas in very hot oil until crispy and lightly browned.
- Drain on paper towel and set aside.
- In skillet heat butter.
- Add hing and chili powder.
- Stir in beans and cumin powder, and mash to a thick paste.
- Later you may need to add a little water to keep the paste spreadable.
- Spread refried beans on fried tortilla and top with garnishings.
- Mexican Hot Sauce: Heat oil in pan, and add hing and green chili.
- Fry until chili begins to brown.
- Add chili powder, lemon juice, and tomato puree.
- Simmer uncovered for 5 minutes, or until slightly thickened.
- Add salt and sugar.
