Step 1

For the riceHeat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.Add the chilli flakes and onions and sauté on a medium flame for 1 minute.Add the capsicum and sauté on a medium flame for 1 minute.Add the corn and sauté on a medium flame for a few seconds.Add the rice, tomato ketchup and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

Step 2

For the refried beansHeat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.Add the spring onion and sauté on a medium flame for 1 minute.Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix wel land cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

Step 3

For the uncooked salsaCombine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.

Step 4

How to proceedDivide the rice into 4 equal portions. Keep aside.Divide the refried beans into 4 equal portions. Keep aside.Divide the sour cream into 4 equal portions. Keep aside.Divide the uncooked salsa into 4 equal portions. Keep aside.Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.Top it with a portion of the refried beans and again press it lightly with the back of a spoon.Put a portion of the sour cream and spread it evenly using the back of a spoon.Spread a portion of the uncooked salsa and spread it evenly.Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.Repeat steps 5 to 9 to make 3 more servings.Serve immediately.