Chestnut Hill Haystack Edibowls Recipe
I had this Chestnut Hill Haystack Edibowls at my neighbor's place and I tried it at home the very same day. This Chestnut Hill Haystack Edibowls dish turned out much more sumptuous than I had ever imagined. A great one you should try!
Summary
CuisineAmerican
Ingredients
| 8 Beans 'n' Rice Tostada Bowls, warmed in oven | ||
| 1 batch Lil's Sombrero Sauce | ||
| Head of lettuce | 1 , shredded | |
| Tomatoes | 4 , chopped | |
| Shredded cheese | 2 Cup (16 tbs) | |
| Black olives | 6 Ounce, chopped | |
| Salsa | 2 Cup (16 tbs), prepared | |
| Scallions | 4 , chopped | |
| Green pepper | 1 To taste, chopped | |
| Onions | 2 Large (LIL'S SOMBRERO SAUCE:) | |
| Green pepper | 1 (LIL'S SOMBRERO SAUCE:) | |
| Garlic | 1 Clove (5gm) (LIL'S SOMBRERO SAUCE:) | |
| Celery ribs | 2 (LIL'S SOMBRERO SAUCE:) | |
| Salt | 1 Teaspoon (LIL'S SOMBRERO SAUCE:) | |
| Oregano | 1 Teaspoon (LIL'S SOMBRERO SAUCE:) | |
| Cumin | 1 Teaspoon (LIL'S SOMBRERO SAUCE:) | |
| Tomato puree | 28 Ounce (LIL'S SOMBRERO SAUCE:) | |
| Kidney beans | 40 Ounce, drained (LIL'S SOMBRERO SAUCE:) | |
| Kidney beans | 15 1/2 Ounce, drained (LIL'S SOMBRERO SAUCE:) | |
Directions
Place warmed tostada bowls on individual serving plates.
Fill tostada bowls with ingredients in order given.
Lil's Sombrero Sauce: Chop onions, green pepper, garlic and celery in food processor, then sizzle in a skillet in a few drops of water, stirring to avoid burning.
Beans may be pureed or left whole.
Combine all ingredients and cook over low heat for about 30 minutes.
Leftover sauce may be frozen.
Fill tostada bowls with ingredients in order given.
Lil's Sombrero Sauce: Chop onions, green pepper, garlic and celery in food processor, then sizzle in a skillet in a few drops of water, stirring to avoid burning.
Beans may be pureed or left whole.
Combine all ingredients and cook over low heat for about 30 minutes.
Leftover sauce may be frozen.
Chef
