three bean salad in tortilla bowl

The niggly thing for me about using the deep fat fryer is it requires a certain large amount of oil first, and then, as am sure I don't want to fry anything else, I have this large amount of used oil to consume somehow. And used oil starts tasting slightly off within a few short weeks.

Anyway, there was plenty of oil left over from making soy corn dogs and onion rings and I decided to make a few cute tortilla baskets/bowls and have them handy.

The deep fat fryer comes with a contraption - just drop the store-bought tortilla, or even home-made chapathi in it, dip in hot oil for a few minutes, and voilá, a beautiful tortilla basket/bowl is ready :)

Either simple green salad, or thick soup can be served in this edible bowl - no dishes to clean up, except the deep fat fryer and its peripherals of course. I just made a simple three bean salad here. The bean salad can be made ahead of time and stored in the fridge.

Ingredients
1 cup cooked fava beans
1 cup cooked black beans
1 cup cooked chick peas
½ cup cooked diced beets (optional)
½ medium red onion, diced finely
1-2 jalapeño, died finely (remove membrane and seed to reduce heat)
1 medium tomato diced finely
1 avacado, diced finely
cilantro leaves
flavoring:
1 Tbsp Shatta, an Arabic hot pepper sauce
1 Tbsp finely diced chipotle in adobo sauce
1 Tbsp lemon juice
1 tsp brown sugar
1 Tbsp avacado oil (or any other oil)
salt to taste

Preparation

combine the beans and flavoring, stir well, adjust to taste; let it sit for up to an hour to develop flavor; garnish with cilantro

Serve cold or at room temperature in a tortilla basket/bowl.