The husband is making my birthday week special with this Mexican nacho bowl for lunch today. I was introduced to Mexican cuisine in NY as a newly-wed. The husband’s love for this cuisine very quickly rubbed off on me too. The very fact that there were vegetarian options available in it while eating out or it could be customised to become a veg meal was a plus point for me and not to mention so many familiar ingredients in it that I could relate to.
I was not planning on sharing it here but then he said, “You only post what you make!” So, here you go lovely people … here’s a meal we both made together…mostly him.
This is also our go-to meal anytime we are having a lunch date!
These Mexican nacho bowls remind me so much of our desi chaats…Why? You ask… There’s loads of layering of flavours one after another… Just look at it
•A base of crispy nacho chips
•Re-fried beans (made from scratch)
•Finely chopped bell peppers
•Finely shredded lettuce
•Peri-peri potatoes (made from scratch)
•Guacamole : well, that was supposed to be in here too. But, somehow we forgot about it even though the avocado was sitting right next to the chopping board! So, I’m documenting the recipe here for you and for me as a reminder not to forget about this flavorful element typical of mexican cuisine.
•Black olives & jalapenos. Isn’t that a riot of flavours?!… Delicious to the last bite, I must say!
There are too many elements in putting this dish together and it could become time consuming if doing single-handedly. So, plan ahead. Gather all the ingredients before you begin creating each element in the bowl.
In the list of ingredients, I have mentioned my personal favourite brands whose products have served me well over a long time. ‘Cornitos’ nacho crisps are less salty. The ‘Salsalito’ taco salsa has a good flavour balance. Haven’t found a better brand for sour cream with consistent quality than ‘Mooz’.
Mexican Nacho Bowl Recipe
1 Cup = 150 ml
- For refried beans:
- Red kidney beans/ rajma (personal favourite – chitra variety) – 1 cup, soak overnight
- Water – 3 cup
- Salt – 1/2 tsp
- Oil – 1 tsp
- Onion – 1, medium, finely chopped
- Garlic – 2 cloves, minced
- Salt – 1/2 tsp
- ‘Salsalito’ Taco seasoning mix – 1 tbsp
- For peri peri potatoes:
- Potato – 3, medium/ fist-sized, cubed/ wedges
- Olive oil – 3 tbsp
- Garlic powder – 1-1/2 tsp
- Paprika – 1-1/2 tsp (substitute: kashmiri red chilli powder)
- Dried mixed herbs – 1-1/2 tsp
- Parmesan cheese powder – 3 tbsp (optional)
- Salt – 1/2 tsp
- Freshly cracked black pepper – 1/4 tsp
- For pico de gallo/ fresh salsa:
- Tomato – 1 large, finely chopped
- Onion – 1 small, finely chopped
- Spring onion greens – 3 to 4, finely chopped
- Green chilli – 1, small, finely chopped (optional) (substitute – black pepper powder 1/8 tsp)
- Coriander leaves – 6 to 8 sprigs, finely chopped
- Lemon juice – 1/2 tsp
- Salt – 1/8 tsp
- For guacamole:
- Avocado – 1, ripe
- Onion – 1, small, finely chopped
- Tomato – 1, small finely chopped
- Green chilli – 1, finely chopped
- Coriander leaves – 3 to 4 sprigs, finely chopped
- Cumin powder – 1/4 tsp
- Salt – 1/4 tsp approx.
- Lemon – 1/2 (1 tsp lemon juice)
- ‘Cornitos’ Nacho crisps, sea salt – 150 gm packe
- Bell pepper – 1, preferably red/yellow/ orange, finely chopped
- Black olives, sliced – 1 to 2 tbsp
- Jalapenos, sliced – 1 to 2 tbsp
- ‘Mooz’ sour cream – 90 gm, whisked smooth
- ‘Salsalito’ Taco salsa, hot – 1/4 cup
- Romaine lettuce – 1/2 cup, shredded
Instructions for refried beans:
- Soak red kidney beans for 8-10 hours or overnight.
- Next morning, drain the kidney beans.
- Add fresh water and 1/2 tsp salt.
- Pressure cook for 10 whistles so that they are cooked really well and can be easily pressed between two fingers.
- Once pressure releases, drain the kidney beans. Save the water in which they were cooke d in.
- Mash the kidney beans very well. Keep aside.
- Heat oil in a pan. Add minced garlic and finely chopped onion.
- Mix for a few seconds. Add salt. Saute until onions turn translucent.
- Add the mashed kidney beans.
- Add a little reserved bean liquid saved in Step 5.
- Mix well and continue to cook on low heat.
- Add as much water as it can hold. Remember, it will not be as runny once it cools down.
- Add the taco seasoning nix and salt. Mix well and turn off heat. Refried beans are ready. Keep aside.
Instructions for peri peri potato:
- Rinse the potatoes well and wipe them dry.
- Note: Retain the skin, it adds a wonderful crunch to them upon baking. Cut them into 8 wedges each or cut them into 3/4 inch cubes.
- In a mixing bowl, add olive oil, garlic powder, paprika, dried mixed herbs, parmesan cheese powder, salt and freshly cracked black pepper. Note: You can also use ready peri peri powder/ cajun spice powder if available
- Mix well.
- Add the potato wedges/ cubes to the oil-spice mix.
- Mix well or gently toss them such that all the potatoes are well-coated.
- Pre-heat oven/ convection microwave at 200°C.
- Place the potatoes on a lined baking tray with skin side down. Note: Do not pour any extra oil left in the bowl to the potatoes.
- Bake them at 200°C for 25-30 minutes until they are well cooked and have a nice crispy outer layer. Poke with a knife to see if cooked well on the inside. Keep aside.
Instructions for pico de gallo/ fresh salsa:
- While the potatoes bake, add all the fresh salsa ingredients to a mixing bowl and mix them or gently toss them. Keep aside.
Instructions for guacamole:
- Rinse the avocado & wipe dry.
- Cut along the length just to the depth of flesh. Twist open and remove the seed.
- Scoop the flesh out and add it to a mixing bowl. Mash it well using a fork. Note: Do not grind. It needs to be chunky in texture.
- Add finely chopped onion, tomato, green chilli and coriander leaves; cumin powder, salt and lemon juice.
- Mix well and guacamole is ready.
- Keep it refrigerated until you are ready to use.
Instructions for assembling:
- Add a layer of nacho crisps in a bowl
- Spread a generous scoop of refried beans over it
- Finely chopped bell peppers
- Fresh salsa
- Ready Taco salsa
- Shredded lettuce
- Sour cream
- Peri peri potato wedges/ cubes
- Sliced black olives
- Sliced jalapenos
Serve immediately. Enjoy with a chilled Mexican drink such as a Michelada, Horchata, Margarita or any agua fresca!
If you happen to try this Mexican Nacho Bowl Recipe; leave a comment, let me know how it turned out. Click a picture, send a DM or share on Instagram and tag @theredplatechronicles , I would love to see your creation. See more of my work on the instagram hashtag #trpc and follow me on
Have a great day!
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