Mexican layered bean rice topped with crunchy nachos, tops my list for a super yummy, balanced vegetarian meal!
It’s got layers and layers of textures and so many different flavours that are just perfection when put together!
The best of the Mexican flavours with all the healthy ingredients that combines proteins from the 2 differ variety of beans, carbs from the herbed rice, essential vitamins/ minerals from the veggies and the herbs and the probiotics from the curd sriracha layer with lots of spices to add in the deliciousness!
My all time fav that never fails to makes the whole family happy!
Go try our own version with whatever beans or veggies you have! You will love it!
Ingredients
Rice layer
- 2 cups cooked rice
- 10-12 Finely chopped garlic cloves
- 1 Tbsp ginger paste or finely chopped
- 2 medium sized finely chopped onions
- I tsp turmeric
- 1 Tbsp dry herbs like oregano, basil etc
- Salt, chilli flakes and crushed black pepper to taste
- 1 finely diced small each of red and yellow bell pepper and a capsicum
- Olive oil for cooking (divided)
Beans layer
- 2 cups of red/ white cooked kidney beans or a mix of two types of beans you can even use the canned beans
- 2 tsp ginger paste or finely chopped
- 2 tsp garlic paste or finely chopped
- 2 medium sized onion
- I tsp cumin seeds
- I tsp turmeric powder
- 2 tbsp tomato purée
- 1 tbsp sriracha
- I tbsp of dry herbs like oregano, basil etc
- 1 tsp Chilli flakes or as per taste
- Salt & pepper as per taste
- 2-3 tbsp Olive oil for cooking
- Tomato salsa mix of chopped tomato, onion and cilantro with lemon juice, olive oil, salt & pepper
Curd- mayo sauce
- 1 cup Greek yogurt/ hung curd
- 2-3 tbsp of chilli mayonnaise/ plain mayonnaise
- I tsp chilli flakes or as per taste
- Salt & pepper to taste
Other layers-
- Diced red and yellow bell peppers
- Few basil leaves
- Some Nachos
Instructions
Rice layer
- In a large skillet over medium heat add 2-3 tbsps of olive oil with the cumin seeds and let it splutter
- Add in chopped ginger and garlic and the onions and sauté it till the onions turn a little transparent
- Add in the spices like turmeric, chilli flakes and some dry herbs
- At this point add in finely chopped bell peppers and capsicum and sauté till they become a little soft
- Season with salt, crushed black pepper
- Add in the Cooke rice and mix well
- (You can also add chopped fresh herbs like cilantro, basil etc or even chopped spinach in this rice)
Beans layer
- Similarly in a skillet over medium heat add 1-2 tbsps of olive oil
- Add in chopped ginger and garlic and the onions and sauté it till the onions turn a little transparent
- Add in the spices like turmeric, chilli flakes salt & pepper and the dry herbs
- Add in your cooked/ canned beans and mix well
- Then add in the tomato purée & sriracha and a little water and let it cook down to the desired consistency.
- Turn off the heat n keep aside
Curd – mayo sauce
- Mix all the ingredients of the curd – mayo sauce with a little water to get a sauce consistency
- Now for the final layering
- First the rice mixture and even it out with a spatula
- Add your tomato- onion salsa as your second layer
- Then the beans mixture
- Then add in the curd and mayo sauce
- For the crunch add the chopped bell peppers and a few basil leaves
- For the final layer add in roughly crushed nachos
