Mexican Bhel

I ate this dish at my sister-in-law's house and loved it the very first time I had it. Traditionally, Bhelpuri is made from puffed rice and Sev. This recipe has the same concept but is made with a Mexican twist.
Instead of using puffed rice and sev I used a combination of pinto and black beans. I used the toppings that you find in tacos and burritos. 

This recipe will serve 3-4 people

Ingredients for the base: (this should be like a very thick stew)

• 1 can of each Black & or Pinto beans
• 1 small can of tomato sauce
• 1 cup of Veggie Stock
• 1 tbsp Taco Seasoning
• 1 1/2 tsp each Onion and Garlic Powder
• Salt and Pepper to taste

Frying the Tortilla chips:

• 4-5 Large flour tortillas 
• Oil for shallow frying

Method: 

Cut the tortillas into small diamond shape and shallow fry them till they are browned and crispy.

Toppings:

• 2 Tomatoes diced
• 1 Onions diced
• 1 Peppers diced
• 1/2 Lettuce finely shredded (I used romaine)
• 2 Cucumber diced (I used Persian)
• Guacamole per taste
• Salsa or Pico-de-gallo per taste
• Fried Tortilla Chips for garnish
• Mexican blend finely shredded cheese
• Sour Cream

Method:

In a deep dish, place the base of beans first and then add toppings you like.
Enjoy:)