Title: Indian Tacos
Categories: Entree Vegetable
Yield: 6 Servings
| 1 1/2 | c | Dried anasazi beans |
| 6 | | Pieces Indian Frybread, - about 6" in diameter |
| 1 1/2 | c | Mache or arugula, washed & - stemmed |
| 1 | lg | Red ripe tomato, sliced |
| 2 | | Ripe avocados, halved & - sliced |
| 1 | | Red onion, thinly sliced |
| 1 | | Bunch red radishes, sliced |
| 24 | | Golden yellow plum tomatoes, - halved |
| 6 | | Green anaheim chiles |
| 1 | lg | Red bell pepper, or red - anaheim chile |
To prepare the anasazi beans, soak overnight in water to cover. The next
day, drain the beans and place them in a saucepan with fresh water to
cover. Bring to a boil, reduce the heat, and let the beans simmer until
the skins break, about 3 hours. It may be necessary to add water as the
beans cook to prevent them from burning and sticking. After the beans are
cooked, remove from the heat and set aside. You should have about 3 cups
cooked beans. While the beans are cooking, roast, seed, and devein the
chiles and the pepper. Leave chiles whole; slice pepper lengthwise into six
strips. To start building the tacos, place 1/2 cup cooked beans on each
piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato
slice. Add 4 slices avocado and 1 slice red onion, separated into rings.
Follow with radishes and 4 golden yellow plum tomatoes per taco, and top
with 1 roasted green chile and 2 slices roasted red pepper or chile. You
can vary the toppings and the order in which the taco is built.