Ingredients
Scale
Mexican Bhel
- 2 tbsp oil
- 1 onion finely chopped chopped
- 1 large jalapeño finely chopped
- 1 cup pinto beans cooked
- 1/4 cup refried beans
- 2.5 cups vegetable broth
- 1/3 enchilada sauce
- 1 tsp each of the following: oregano, ground cumin, Chile powder, salt, garlic powder
Avocado Chutney
- 1 avocado
- 2 garlic cloves
- ½ jalapeno
- ½ cup water
- ¼ cup onion chopped
- ¼ cup cilantro roughly chopped
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp pepper
Additional toppings
- Iceberg lettuce
- Finely chopped cilantro
- Scallions
- Tomatoes
- Pickled jalapeños
- Salsa and Sour cream
- 2 flour tortilla cut into small squares
Instructions
Mexican Bhel
-
In a large pot heat over med/high heat, heat up the oil and sauté the onions and jalapeños. Cook this for 3 mins and add pinto beans and refried beans.
- Add the vegetable broth and enchilada sauce along with all the seasonings. Give everything a good stir, cover the pot with the lid and simmer on medium heat for 12-15 mins.
-
In the meantime you can cut the tortilla strips into small squares, spray them with little cooking oil and air fry or bake them at 350 degrees F, for 5-7 mins, until golden brow. Sprinkle with some Chile seasoning at the end.
Assembly
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Once the soup is done cooking, ladle into a bowl and sprinkle with cheese right away, you want to layer the toppings from hot to coldest, this prevents the tortilla strips from becoming soggy. ex: shredded cheese, tomatoes + onions, jalapeños, sour cream, lettuce and top it off with some tortilla strips! Enjoy!
Avocado Chutney
-
Add everything in a blender and blend until a smooth consistency.
- Prep Time: 10
- Cook Time: 20
- Category: entree, Lunch, Main Course
- Cuisine: Indian, Mexican
Keywords: mexican bhel, mexican food, tortilla, enchilada sauce, soup