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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe in The Higher Taste A Guide To Gourmet Vegetarian Cooking and A Karma-Free Diet. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
6 corn tortillas |
2 cups cooked pinto beans |
2 tablespoons butter |
1/4 teaspoon hing |
1 tablespoon chili powder |
1/2 teaspoon cumin powder |
1/4 cup water |
oil (for deep frying) |
shredded lettuce, garnish |
thinly sliced tomato, wedges garnish |
sliced black olives, garnish |
grated cheddar cheese, garnish |
sour cream, garnish |
1/4 teaspoon hing |
1 teaspoon minced green chili pepper |
1 tablespoon oil |
1 teaspoon chili powder |
1/2 teaspoon lemon juice |
1 cup tomato puree |
1/2 teaspoon salt |
1 pinch turbinado sugar |
Directions:
1. Fry tortillas in very hot oil until crispy and lightly browned. Drain on paper towel and set aside.
2. 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.
3. Spread refried beans on fried tortilla and top with garnishings.
4. 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.
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