Mexican Vegetable Hash

Main Ingredients	Red kidney beans, American corn kernels
Cuisine	Mexican
Course	Snacks and Starters
Prep Time	7-8 hour
Cook time	11-15 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients

• 1 cup cooked kidney beans (rajma)
• 3-4 medium potatoes, boiled, peeled and mashed
• ½ medium red capsicum, chopped
• ½ cup boiled American sweetcorn kernels
• 4 tablespoons olive oil
• 1 tablespoon freshly crushed garlic
• Salt to taste
• 1 teaspoon crushed black peppercorns
• 2-3 pickled jalapeno peppers
• Tortilla chips, as required
• A few thin strips of green capsicum

Method

1. Put the kidney beans in a hand blender jar and crush slightly.
2. Heat 2 tablespoons olive oil in a flat non-stick pan, add garlic and saute for 1 minute.  Add sweetcorn kernels and kidney beans, mix well and saute.
3. Add red capsicum and mashed potatoes and mix well, mashing the mixture with the back of the ladle all the while.
4. Transfer the mixture into a bowl, add salt, crushed black peppercorns. Chop jalapeno peppers and add and mix well.
5. Heat 1 tablespoon olive oil in the pan, put the mixture in it, drizzle 1 tablespoon olive oil on top and spread evenly. Cook on medium heat.
6. When the underside turns a light golden and crisp flip it and let the other side cook similarly.
7. Arrange tortilla chips on the serving plate. Shape the hash into quenelles with two teaspoons and place one on each chip. Garnish with a few thin strips of green capsicum and serve hot. 

 

Nutrition Info

Calories	1239
Carbohydrates	80.7
Protein	30
Fat	62.1
Other Fiber	Iron-7.2