Small tortillas with a tomato based spiced mixture topped with cheese. The addition of sweet corn and fiery green chilly makes this a flavoursome dish which covers up the omission of garlic and onion.JAIN TOSTADAIngredients4-6 small tortillasOil for deep-frying1 tablespoon olive oil 1 teaspoon chopped green chillies¼ cup finely chopped tomato + for toppingSalt to taste1 teaspoon red chilli powder½ teaspoon sugarBoiled corn kernels for topping2-3 iceberg lettuce leavesGrated processed cheese as requiredMethod 1. Heat sufficient oil in a non-stick pan. 2. Heat olive oil in a non-stick pan. Add green chillies and sauté for 30 seconds. Add tomato and red kidney beans, mix and cook for a minute. Add salt, chilli powder and sugar and mix well. Add some water, mix and mash the mixture using a masher. Remove from heat. 3. Deep-fry each tortilla in hot oil till golden and crisp. Drain on absorbent paper. 4. Top each fried tortilla with some prepared red kidney beans mixture and corn kernels.5. Finely chop iceberg lettuce leaves and top over the red kidney beans mixture followed by some grated cheese and some tomatoes.6. Serve immediately.Preparation Time: 8-10 minutesCooking Time: 20-25 minutesClick to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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