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1.
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For the raita, squeeze out and discard the excess liquid from the cucumber.
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In a bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint.
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Cover and refrigerate until needed.
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This can be made up to 24 hours in advance.
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2.
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For the mango salsa, combine mango, 1/2 of the bell pepper, 1/2 of the diced tomato, 1/4 cup chopped onion, 1/2 of the cilantro, 2 tablespoons lime juice, and avocado if using.
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Cover and refrigerate until needed.
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This can be made up to 24 hours in advance.
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3.
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Preheat oven to 375 F.
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4.
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Heat a olive oil in a large skillet over medium heat.
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Saute remaining onion until translucent.
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Add beans, remaining pepper, remaining tomato, curry powder, garam masala,and cumin.
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Cook, stirring constantly for 2 minutes, until fragrant.
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Remove from heat.
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Stir in Sriracha, remaining lime juice, and black pepper.
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5.
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Line a large, rimmed baking sheet with foil.
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Arrange tortilla chips in a single layer on baking sheet.
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Top with mozzarella, followed by curried beans and feta cheese.
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Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes.
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Top with remaining cilantro.
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Serve with mango salsa and raita.
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Recipe adapted from melskitchencafe.com.
