Appetizer, Lunch, Snack, Vegan
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Diwali Week Recipe #2: Burrito Bowl Bhel + Mango-Peach Habañero Salsa!

Whether you are wandering down a busy Mexico city street or catching a rickshaw to Bombay’s Chowpatti beach, there is nothing better than getting a taste of local “secret-recipe” street food! Here is a fun fusion of two of my favorite cuisines and street foods!

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Makes 2-3 servings

Ingredients:

  • 1 cup Bhel mix
  • 1 handful tortilla chips, crushed
  • 1/2 cup chopped bell pepper (I used the mini ones)
  • Handful of lettuce, shredded
  • 1/2 cup roasted corn
  • 1/2 cup cooked beans (black, pinto, or kidney)
  • 1 avocado, diced
  • 1/3 cup chopped cilantro
  • 1 tsp ground cumin
  • lemon juice to taste
  • Jain Salsa (to turn it into mango-peach habañero salsa: skip the corn and peppers, +add 1/2 peach diced + add 1/2 mango diced & sub jalapeño for 1/2 habañero pepper for a real kick!)

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Directions: Just mix it all together! Top with mango-peach habañero salsa. Serve immediately.

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