Total Steps
2
Ingredients
10
Tools Needed
4
Ingredients
- 1 large Red bell pepper, or red anaheim chile(optional)
- 6 Green anaheim chiles
- 24 Golden yellow plum tomatoes, halved
- 1 bunch red radishes, sliced
- 1 Red onion, thinly sliced
- 2 Ripe avocados, halved and sliced
- 1 large Red ripe tomato, sliced
- cup Mache or arugula, washed and stemmed(optional)
- cup Dried anasazi beans
- 6 piece Indian Frybread, about 6 inches in diameter
Instructions
Step 1
To prepare the anasazi beans, soak them 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, then reduce the heat and let the beans simmer, adding water as needed, until the skins break, about 3 hours. 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 bell pepper. Leave the chiles whole; slice the bell pepper.
Step 2
Assemble each Indian Frybread taco: Top each frybread with radishes and 4 golden yellow plum tomatoes. Then, top with 1 roasted green chile and 2 slices of roasted red pepper or chile. The toppings and the order of assembly can be varied.