Ingredients Jump to Instructions ↓

  1. 1 can light red kidney beans

  2. 1 can tacobell refried bean s

  3. 3-4 tablespoons pace picante sauce

  4. 1 small can tomato sauce (~4 oz.)

  5. 1-2 cloves garlic

  6. 5-6 green chilies (less or more depending on how spicy)

  7. 1 teaspoon lal marchu (red cayenne pepper )

  8. 2 tablespoon taco seasoning

  9. 1 tablespoon salt

  10. 1 teaspoon urud

  11. 1-2 tablespoon oil

  12. 1 teaspoon ujmo (smells like oregano but look like seeds)

  13. 1 teaspoon oregano

  14. 1/2 cup water

  15. 1-2 roma tomato es

  16. 1 onion

  17. 1 bellpepper

  18. 1 head lettuce

  19. 1 can black olive s

  20. Grated Colby & Monterrey Jack Cheese

  21. 1 10pack of flour tortillas

Instructions Jump to Ingredients ↑

  1. Tortillas:

  2. With a pizza cutter, cut each flour tortilla into small diamond shapes (about 2 inches big) and then fry till golden brown.

  3. Vegetables:

  4. Dice the vegetables very small and shred the lettuce into fine slices by rolling up a leaf of lettuce and then cutting it into ½ inch or smaller pieces.

  5. “Rugro” or Bean Preparation 1. Just heat some oil in the pot and add urud + ujmo + light red kidney beans. Let the beans soften a little.

  6. Then add tacobell refried beans, picante sauce, tomato sauce, garlic (blended), green chilies (blended), lal marchu, taco seasoning, salt, and oregano. Let it simmer for a little while so all the flavors combine.

  7. Add ½ cup water depending how thick the mixture is and let it simmer some more till it starts bubbling and its ready!

  8. Put handful of tortilla pieces onto plate, then add “rugro” (as you like), then layer with bell pepper, onion, tomatoes, lettuce, cheese and some black olives on top. Enjoy!


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