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Air Fried Mexican Bhel

Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 people

Ingredients

For Air Fried Tortilla Squares

  • 1 package flour tortillas 10ct
  • Oil spray

For Pinto Beans

  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp hing
  • 1 tsp taco seasoning +2 tsp (used in two different steps)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp cumin powder +1/2 tsp (used in two different steps)
  • 1/2 tsp red chili powder
  • 2 15 oz cans pinto beans; rinsed and drained
  • 1 cup water
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 2 tbsps sour cream
  • 2 tbsps cream cheese
  • 2 tbsps taco bell mild sauce or any sauce of choice
  • 3 tbsps shredded mexican cheese

For Assembly

  • 3 small Roma tomatoes diced
  • 1 small onion diced
  • 1/2 yellow bell pepper diced
  • 1/2 red bell pepper diced
  • Shredded mexican cheese
  • 1/4 cup green onions chopped
  • 1/4 cup corn (canned or steamed)
  • Sour cream
  • Guacamole
  • Salsa

Instructions

  1. For Air Fried Tortilla Squares:

    Lightly spray both sides of a tortilla with an oil spray, or brush with oil. With a pizza cuter, cut tortillas into strips lengthwise first. Then cut horizontally. Thus creating small squares. Place a 1/4 of the pieces in the air fryer pan. I used an air fryer toaster oven, so it took me about 3-4 tries to get all of the tortilla pieces air fried. Air fry on 350°F for 7-10 mins, checking in on them around 5 minutes to make sure for desired crisp. Repeat until all pieces are air fried and set aside.

  2. For Pinto Beans:

    Heat oil on medium heat in a sauce pan. Once oil starts to sizzle, add in minced garlic, hing, 1 tsp taco seasoning, red pepper flakes, 1/2 tsp cumin powder and red chili powder. Mix together. Allow spices to incorporate with the oil for ~60 seconds. Next, add in rinsed and drained pinto beans. Mix together. Start to mash the pinto beans with a potato masher. Add in water and mash some more. Allow all ingredients to simmer for ~2-3 minutes on medium heat.

    Add in 2 tsps taco seasoning, 1/2 tsp cumin powder, dried parsley, dried oregano, sour cream and cream cheese. Mix well. Lastly add in taco bell sauce and shredded mexican cheese. Mash the mixture one last time to desired texture. Remove from heat and set aside.

  3. For Mexican Bhel assembly:

    Place a handful of tortilla pieces in a bowl. Next place a spoonful of beans on top covering tortilla pieces. Next toss in tomatoes, onions and bell peppers. Next sprinkle on some cheese and sauce of choice. Repeat. You are creating layers of tortilla pieces, beans, toppings and cheese and repeating. Once done, top with some more cheese and microwave for ~1-2 minutes; until cheese melts. Top with: green onions, corn, sour cream, guacamole and salsa.

Recipe Notes

  • I like to air fry the tortilla squares and keep on hand for the week. I make single servings of this dish and microwave it. But you can layer everything together in a big casserole dish and pop it into the oven on 350F for ~7-10 minutes or until the cheese melts.