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Taco Bowls aka “Mexican Bhel”

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These Vegetarian Taco Bowls have quickly turned into one of my most popular recipes. In many brown families this meal is called Taco Salad or Mexican Bhel. For my version, I top it with my creamy cilantro jalapeño sauce which adds so much flavor but if you’re short on time you can serve this with greek yogurt or sour cream. The cilantro jalapeño sauce is tangy and bright which really compliments the spicy broth-y beans. I whip it up often and always use this Mini Food Processor to get it to the perfect consistency- it’s also great for blending garlic in large batches. These squeeze bottles are super convenient as well to store the sauce in- and makes it mess free for everyone to drizzle it on their bowls. We also do freshly grated cheese, Pico de Gallo or tomatoes, scallions, crispy fried tortillas (you can do store-bought chips, too if you don’t want to deep fry). The best part is everyone can customize it however they want and it’s great for leftovers!

I also love to use this cheese grater! You can shred cheese for the week and store it in an air tight container and it does not stick together and in my opinion, has such a better flavor than using pre shredded cheese!

Making this for a party?

If you entertain often , this is a great easy vegetarian meal for when you’re hosting! Double or triple the recipe and transfer the beans to an Instant Pot and keep them on the warm setting (you can even make the the beans the night before and then heat before serving the next day, I’ve done this alot). You can set up all of the fixings and toppings like a DIY buffet style so it looks really fun, festive and it’s a great hassle and hands free way to serve a hearty appetizer or dinner to a big crowd!

Toppings you can include: diced onions, scallions, tomatoes, pico de Gallo, shredded cheese, chopped cilantro, guacamole, spicy salsas, sliced jalapeños, sour cream, chipotle sauce, nacho chips, Doritos etc! Have fun with it !

I love to use these squeeze bottles for the cilantro jalapeño sauce!

If you love this or Mexican-inspired recipes, you’ll love my:

I’d love to see your versions — tag me @thechutneylife if you try any of these out!

Taco Bowls

Taco Bowls

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The Chutney Life

Ingredients


  • 2 tbsp oil

  • 1/2 tsp cumin seeds

  • 2 thai green chilis or Serrano peppers, finely diced

  • 1/2 a small white or yellow onion, finely diced

  • 3 cloves garlic, grated

  • 1 can rinsed and drained whole pinto beans

  • 1 teaspoon taco seasoning ( I love Trader Joe's brand)

  • 10 oz. can enchilada sauce

  • 1/4 cup water


Toppings:  Cilantro Jalapeno Sauce, Tortilla Chips, Shredded Colby Jack or Monterey Jack Cheese, Shredded Lettuce, Sliced Scallions, Sliced Jalapeños, Diced Avocado, Dollop of Sour Cream of Greek Yogurt

 

For the Cilantro Jalapeño sauce, blend together:


  •  1/2 cup Hellman’s Mayo

  • 1 cup cilantro, leaves and tender stems-roughly chopped

  • 2 jalapeños, de-stemmed and roughly chopped (leave seeds in for more heat, take out for less heat)

  •  1/2 tsp cumin powder

  •  2 large cloves garlic

  • 2 tsp freshly squeezed lime juice

Directions

  1. In medium pot heat the oil over medium high heat and add the green chilis and cumin seeds.
  2. After a few seconds toss in the onions and cook for an additional 3-4 minutes until soft.
  3. Add the drained beans along with the grated garlic and saute for 2-3 minutes until the garlic is fragrant but not browned.
  4. Add the taco seasoning, enchilada sauce, and  water and bring to a slow simmer, adjusting the heat as necessary. Cover and let this cook for about 5-6 minutes.
  5. Remove from heat. Divide into bowls and top with your choice of toppings!

For Fried Tortillas:

Take flour tortillas and use a pizza cutter or knife to cut the tortillas into small squares. You can cut vertically across the tortilla first and then horizontally, about 1/2 inch apart both ways. Then heat about 2-3 inches of oil over medium high heat and use a slotted spoon to transfer the cut up tortillas into the oil and fry quickly until they are just golden and crisp. Remove onto paper towels and let them cool completely before storing in an air tight container. Optional to season with flaky seat salt right after frying.

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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