Indian Tacos

1. 1

   To prepare the anasazi beans, soak overnight in water to cover.

2. 2

   The next day, drain the beans and place them in a saucepan with fresh water to cover.

3. 3

   Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours.

4. 4

   It may be necessary to add water as the beans cook to prevent them from burning and sticking.

5. 5

   After the beans are cooked, remove from the heat and set aside.

6. 6

   You should have about 3 cups cooked beans.

7. 7

   While the beans are cooking, roast, seed, and devein the chiles and the pepper.

8. 8

   Leave chiles whole; slice pepper lengthwise into six strips.

9. 9

   To start building the tacos, place 1/2 cup cooked beans on each piece of frybread.

10. 10

    Add 1/4 cup greens per taco, followed by a red tomato slice.

11. 11

    Add 4 slices avocado and 1 slice red onion, separated into rings.

12. 12

    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.

13. 13

    You can vary the toppings and the order in which the taco is built.

* Per serving · 4 servings · Values may vary.

No additional tips available.