If you grew up a Gujju kid in the States you had this thing called “Mexican Bhel” all the time. Its basically a glorified Taco Salad, and every auntie in town had their own recipe on how to make the beans. This is my version of how to make the beans, it is super easy and flexible. My aunt puts in some veggie purées to boost the nutritional content for her kids. You could also use cook this with quinoa or rice for a quick, one-pot meal.
Ingredients:
- 2 16 oz. cans of chili beans ( I highly recommend a mixture of Bush’s Chili Beans-Kidney Beans and Bush’s Chili Beans-Pinto Beans)
- 1 can red enchilada sauce (I recommend Old El Paso-Hot)
- 1-1.5 c. water
- 1 c. roasted hatch chili peppers, diced or puréed, or a hot salsa verde if you hatch chilies are not in season
- 1/4 c. taco seasoning
- 3 tbsp. garlic paste
- salt to taste
Additional Add-ons to the “Bhel”
- Doritos/Fried flour tortilla chips
- Shredded Cheese
- Shredded Lettuce
- Picante Salsa
- Diced Onions
- Diced Bell Peppers
- Diced Tomatoes
- Diced Jalapeños
- Sour Cream
Method:
- On medium-high saucepan, bring all ingredients to a boil and continuously mix for 5-10 minutes until the beans are heated all the way through. Adjust the water according to how thick or loose you want the beans to be.
- This is the tried and true stacking practice. First, always start with the chips, now if your mom was the one that fried flour tortillas in little squares then hold her tight because she is a real trooper. I am lazy and we use Doritos, and frankly, I think they taste better. Do what works for you! Next, I do all my veggies and salsa, top with cheese, and then the beans. You know the beans are hot enough when they melt the cheese on contact, that is how hot you want the beans to be.
Hatch Chile Mexican Bhel Beans
If you grew up a Gujju kid in the States you had this thing called “Mexican Bhel” all the time. Its basically a glorified Taco Salad, and every auntie in town had their own recipe on how to make the beans. This is my version of how to make the beans, it is super easy and flexible. My aunt puts in some veggie purées to boost the nutritional content for her kids. You could also use cook this with quinoa or rice for a quick, one-pot meal.
Servings 6 people
Ingredients
- 2 16 oz. cans of chili beans I highly recommend a mixture of Bush’s Chili Beans-Kidney Beans and Bush’s Chili Beans-Pinto Beans
- 1 can red enchilada sauce I recommend Old El Paso-Hot
- 1-1.5 c. water
- 1 c. roasted hatch chili peppers diced or puréed, or a hot salsa verde if you hatch chilies are not in season
- 1/4 c. taco seasoning
- 3 tbsp. garlic paste
- salt to taste
Additional Add-ons to the “Bhel”
- Doritos/Fried flour tortilla chips
- Shredded Cheese
- Shredded Lettuce
- Picante Salsa
- Diced Onions
- Diced Bell Peppers
- Diced Tomatoes
- Diced Jalapeños
- Sour Cream
Instructions
- In a large pot, on medium-high heat, bring all ingredients to a boil and continuously mix for 5-10 minutes until the beans are heated all the way through. Adjust the water according to how thick or loose you want the beans to be.
- This is the tried and true stacking practice. First, always start with the chips, now if your mom was the one that fried flour tortillas in little squares then hold her tight because she is a real trooper. I am lazy and we use Doritos, and frankly, I think they taste better. Do what works for you! Next, I do all my veggies and salsa, top with cheese, and then the beans. You know the beans are hot enough when they melt the cheese on contact, that is how hot you want the beans to be.