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Pav Bhaji Nachos Indian Mexican Fusion

Shilpa Joshi
Indian Mexican fusion meal combining a popular Indian street food, pav bhaji with nachos!
5 from 1 vote
Cook Time 40 mins
Servings 8

Ingredients
  

For the bean/veggie mix:

  • 1/2 cup cauliflower chopped
  • 1/2 cup carrots chopped
  • 1/2 cup frozen peas washed
  • 1/2 cup frozen broccoli washed
  • 1/2 cup eggplant chopped
  • 2 cans pinto beans 16 oz each
  • 1/2 cup water adjust as needed to blend

To spice the mash:

  • 1/2 cup sweet peppers diced
  • 3/4 cup onions chopped
  • 3 tbsp avocado oil
  • 2 tsp jeera cumin
  • 1/4 tsp hing asafetida
  • 1 cup canned crushed tomatoes
  • 3 tsp pav bhaji masala
  • 2 tsp cinnamon
  • 2 tsp salt
  • 1/4 tsp red mirchi pepper powder

For the sour cream drizzle:

  • 1/2 cup sour cream
  • 3 diced jalapeños
  • 3 tbsp chopped cilantro
  • 1/2 tsp salt
  • Nacho chips or tortillas
  • Salsa

Instructions
 

Step 1

  • Prepare veggie/bean mash: Steam veggies. Add veggies, pinto beans, 1/2 cup water to blender and blend until smooth, thick paste. Add water slowly as needed to help blend together, don’t add too much at once else it will become watery.

Step 2

  • Spice the veggie/bean mash: Heat oil in pan. Add jeera (cumin) and cook 1-2 minutes then add in hing (asafetida). Put heat to medium. Next, add onions and let cook 3-4 minutes. Then add sweet peppers and let both cook until onions are translucent. Add pav bhaji masala and cinnamon to mixture. After about 1 minute add in crushed tomatoes and mix. Last, add in veggie/bean mash, red mirchi (pepper) powder, salt to pan and mix thoroughly. Let cook and mix for 2-3 minutes, then taste to adjust for spice and salt preference. Turn off heat.

Step 3

  • Sour cream drizzle: Blend sour cream, diced jalapenos, cilantro and salt.

Step 4

  • Preheat oven to 325F. Use veggie/bean mash to spread onto nacho chips. Top with onions and jalapenos. Bake for about 8 minutes until cheese melts. Drizzle sour cream mix before serving with salsa.
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