Indian Tacos

4 hours Prep: 20 minutes Cook: 3 hours

219 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	cups	anasazi beans	dried
6	pieces	bread	for frying
1 1/2	cups	arugula	washed, stemmed
1	large	tomato	sliced
2	each	avocados	halved, sliced
1	each	red onion	sliced
1	bunch	radishes	sliced
24	each	italian plum (roma) tomatoes	halved
6	each	anaheim chilies

Directions

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.

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Nutrition Facts

Serving Size 647g

Amount per Serving

Calories 219 45% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 36mg	1%
Total Carbohydrate 30.0g	10%
Dietary Fiber 11.0g	45%
Sugars 17.0g
Protein 6.0g	13%

Vitamin A	90%		Vitamin C	127%
Calcium	8%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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